Potato and Leek Soup

This is one of my favorite soups. I actually went on and bought a blender specificially so that I could make this soup!

I've said before that I don't like brothy soups, and with this recipe I often make something that is closer to mashed potatoes than soup. Luckily it is extremely easy to turn this soup into whichever consistency you like best.

Homemade chicken broth is always fantastic, but I just use premade chicken broth. Get one without salt, though, otherwise the resulting soup will be very salty (especially if you add bacon).

There's not much else to say about this, as it is fairly straight foward. If you have the ingredients (which I didn't when I made this), garnish with creme fresh or sour cream, parsely and bacon bits (I didn't have any for this photo).

Potato and Leek Soup

Serves 4-6

Olive oil

1 large onion

3 large leeks

3 large potatoes

Chicken broth

Milk

Garnish:

Sour cream

Parsely

Bacon

Peel and dice onion. Sautee over a low heat in a large deep pan, or a heavy bottomed pot.

To prepare leeks, chop off the base and green leafy part. Cut leek in half lengthways, then peel the outside layer off and discard. Rinse the leek under water to remove any bits of grit or dirt. Dice the clean leeks and add to the onion.

While the leeks and onions are cooking, peel and dice potatoes to 1/2 inch sized chunks.

When the leeks have begun to soften, toss in the potato chunks. Pour in chicken broth until the potatoes are just covered.

If you are using bacon, dice it into small chunks and fry until crispy.

Turn up the heat and bring to boil. Boil until the potatoes are cooked through.

With a slotted spoon, scoop potatoes, leeks and onions into a blender. Blend until the mixture is smooth and creamy. Dispose of the leftover broth.

Spoon the mixture back into the pot or pan. Over a low heat, add milk slowly until the soup is the desired consistency and heated through.

Serve, and top with a scoop of sour cream, bacon, and parsely, if desired.