I've been on such a soup kick lately and it's been just what I needed as the temperature has dropped. My freezer if filled with jars of soup waiting to be served. I love to be able to reach in and pick one out to enjoy at work for a few days for lunch. It's easy and I know it's going to be delicious.
This leek and potato soup recipe is so simple, and it you only need 3 ingredients!
Yukon gold potatoes work perfectly because I keep it dairy free, and their buttery centres really add a smooth and creamy texture to this soup.
Leek and Potato Soup
4 c skin on yukon gold potatoes, well cleaned and coarsely chopped
6 c chopped leeks, white part and 2 inches of green
9 c chicken stock, or water, or a combination of the two
1 tsp salt & pepper to taste
chives to garnish
Clean the potatoes well, scrub the skin because we are leaving in on for added nutrients. Leeks must also be cleaned well, they are very sandy. Chop them up and soak them in water, strain and rinse.
Bring the stock, potatoes and leeks to a boil. Reduce to a simmer, add the salt and let cook partially covered for 45 min (or until the potatoes are soft). Blend the soup with a hand blender until smooth. Season with pepper. Garnish and you're done!