BoBtanical Pantry: Leek and Potato Soup
Leek and Potato Soup Recipe
4 oz butter
5 cups chopped leeks
2 stalks celery, chopped fine
1 large onion, chopped fine
3 – 4 cups roughly chopped potatoes
2 quarts chicken stock or water
1 – 2 cups Half & Half
Salt and freshly ground pepper
1. Melt the butter in a heavy pan, add the leeks, celery, and onions. Stirring often, cook slowly until golden and soft, about 10 minutes. Don’t let the mixture brown.
2. Add potatoes and broth or water, cover and bring to a boil. Reduce heat and simmer until potatoes are quite tender.
3. Mash the vegetables or roughly puree with an immersion blender.
4. Add the cream, salt and pepper to taste, and heat. Do not boil.