A happy Monday morning going out to you.Â And hoping your weekend was rain-free & soup-full!
On the menu for today we have a delicious Potato & Leek Soup Recipe for you.Â I love any kind of potato soup, but adding leeks into the equation is my favorite.Â What about you?Â Either way, enjoy!
- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
- 2 large russet potatoes, peeled, diced
- 4 1/2 cups (or more) chicken, vegetable stock, or water
- Chopped fresh chives or parsley for garnish
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter.
Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes.
Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes.
Add 4 1/2 cups stock. Bring to boil.
Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor or uising an immersion blender until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper.
Bring soup to simmer. Ladle into bowls. Garnish and serve!