Potato Leek Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 5 servings
This recipe is very flexible and easy to double or half. In general, just use a 2:1 ratio of leeks to potatoes. Add more or less cream as desired.
  • 3 T unsalted butter
  • 3 medium all purpose potatoes, peeled and roughly chopped (1.5 lbs)
  • 5 - 6 large leeks (about 6 cups chopped)
  • 1½ t kosher salt
  • 5 cups chicken stock
  • ½ t white pepper
  • 1 cup half and half (optional)
  • Chives for garnish (optional)
  1. Cut off the root-ends and green stems of the leeks. Slice the white portion vertically and separate the layers. Swish the layers in a cold-water bath so that grit falls to the bottom. Roughly chop the cleaned leeks into ¼ inch bits.
  2. In a large pot, melt butter on medium heat.
  3. Add the leeks with salt to the pot and sweat them until they become soft--about 6-8 minutes. Be careful not to brown the leeks.
  4. Next add stock, chopped potatoes, and white pepper. Bring to a boil and reduce heat. Simmer covered for 15 minutes or more until the potatoes are soft.
  5. Turn off heat and add half & half if desired. Blend to desired texture with an immersion blender. Season to taste. Serve warm in bowls and garnish with chopped chives.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/potato-leek-soup-recipe/