Potato Leek Soup, Hold The Heavy Cream
Comfort in a Bowl! Homemade Soup Made From Fresh Potatoes and Leaks that is Sure to Warm Your Soul on a Cold Day!
Servings: 8
Ingredients
- 4 Lrg Leeks
- 5 lbs Yukon/butter potatoes
- 2 tbs Olive oil
- 1/3-1/2 Cup Butter or plant-based butter if avoiding dairy
- 32 oz Chicken broth or vegetable (if plant-based)
- 1/2 tsp Garlic powder
- Salt and pepper to taste
Instructions
- Remove the outer leaves of the leeks.
- As a root vegetable Leeks get very dirty so cleaning them is important. Gently separate the leaves and rung the water through them checking through the various layers for more dirt.
- Slice leeks about 1 inch in diameter
- Peel and cut potatoes into 2 inch cubes
- Heat an 8 quart stockpot on medium heat, add oil and butter
- Sautee Leaks 5-7 minutes until they tenderize, add salt and pepper a little bit at a time during each step. Add the Potatoes. Sautee together until well seasoned
- Add Chicken or vegetable Broth. Cook on medium low heat until potatoes are soft enough to puree
- Puree the mixture until smooth with an immersion blender (or transfer to blender or food processor, but this is more labor intensive and messier)
- Serve with Garlic Crostini