This week, I was compelled to share with you my recipe for Potato Leek Soup for a couple of reasons: 1) it is ridiculously delicious, 2) I had a fantastic bunch of leeks from my spring CSA share that were begging to be featured in a recipe, and 3) my husband kept asking if my immersion blender purchase was necessary (it was purchased 4 months ago, but OF COURSE it was necessary).
So here it goes!
Potato Leek Soup1 lb of leeks, sliced 1 small onion, chopped 2 stalks of celery, chopped 1 clove garlic, chopped 2 medium potatoes, diced 1 quart chicken broth or water 2 tablespoons butter Salt and pepper to taste Cream (optional)
Melt butter in bottom of a 4 quart sauce pan. Sauté leeks, onions, and celery until translucent; add garlic and sauté for about 2 more minutes. Stir in potatoes and then add the broth or water. Bring to a boil then reduce heat to medium/low, cook until potatoes are fork tender. Remove from heat and blend, adding cream if desired, until smooth. Please excuse the dirty stove…I hate my white electric stovetop which is a PITA to clean. While I am embarrassed to show this picture, I had to highlight that immersion blender one more time for hubs
Serve hot or cold.
To freeze: Cool to room temperature, and freeze! When you are ready to eat, thaw and heat up in a saucepan.
I love a good soup for lunch on the days that I work from home, or to go with a salad for dinner on the nights I am not too into cooking. As for the kids, my daughter is a fan of this one, while my son could take it or leave it (picky picky). I hope you enjoy!