Potato Leek Soup

What could be better than a nice, comforting bowl of Potato-Leek soup on a cold winter's day. With it's velvety smooth texture, and the subtle onion flavor from the leeks, makes for a fabulous soup, truly anytime of the year. For my personal taste, I like to keep it simple. Using some potatoes and chicken broth I have left over, with leeks, butter to saute the leeks, seasoned with salt and pepper, that's all. The soup is creamy enough without adding any milk or cream, but if you like a richer soup, you can substitute some of the chicken broth for cream.

Potato-Leek Soup

1 Tbls. butter
4 medium leeks, (How to clean) , halved lengthwise, white/light green parts chopped fine
4 cps. chicken broth, unsalted, either canned or homemade

1 pound thin-skinned potatoes, skins on, diced small, try Yukon Golds, or baby red

Salt and pepper

1. In heavy large saucepan over medium heat, melt the butter. Add leeks, slowly sauteing them about 10 minutes, until leeks are tender, stirring often. Add potatoes. Cover and cook, just until the potatoes begin to soften but do not brown. Again, stirring often, about 10 minutes. Add the 4 cups of chicken broth and bring to boil. Reduce heat, cover and simmer until vegetables become nice and tender, about 30 minutes.

2. Again this is a personal choice, I pureed my soup in batches with a hand held blender or you can use a processor until smooth. OR you can leave some of the soup chunky, if that's the way you like your soup. If your soup is too thick, you can thin it with more broth, or cream. Season with salt and pepper.

Serves 6
adapted from Bon Appetit, May 1996