Potato Leek Soup

Potato Leek Soup

3 tablespoons butter


3 leeks, thinly sliced*


2 medium cloves garlic, peeled, smashed and finely chopped

6 - 8  potatoes, cubed**

3 1/2 cups vegie broth (or enough to barely cover potatoes)

1 cup heavy cream
(I use milk!)

salt to taste
fresh

ground black pepper to taste

 

Melt butter in a large saucepan over medium heat then add garlic and leeks.

Cook, stirring, until garlic and leeks are limp and just slightly brown.

Add cubed potatoes to saucepan and cook them for a few minutes with the leeks.

Then pour in enough chicken broth to cover the potatoes. Continue cooking over medium heat until potatoes are tender.

Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom. (Today I actually used my blender to get a smooth consistency and then returned soup to heat.)

Add one cup of heavy cream (I use milk!) and salt and black pepper to taste.

Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes:

*Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.

**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup.

But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.