Recipe | Potato Leek Soup

 

It's officially Spring, however, it's still cool here.  It's also been raining, a lot---so a nice bowl of Potato Leek soup is perfect for lunch or dinner.

Potato Leek Soup

Ingredients

4--5  Leeks, chopped, white and light green parts only

8--9  Small red potatoes, peeled and chopped

1  small onion, diced

2  Tablespoon butter

8  cups low-sodium chicken broth

1/2  teaspoon salt

1/4  teaspoon freshly ground pepper

Heavy cream and chopped parsley to garnish

French bread or baguette for croutons:  Recipe as follows.

Method:

Melt butter in Dutch oven and add onion, leeks and potatoes.

Saute' for 5 minutes---until onions are translucent.

Add chicken broth and bring to boil.

Reduce heat, simmer with lid on for 35-40 minutes.

Remove from heat and let stand 15 minutes.

 Strain vegetables and reserve soup broth.

Put veg and 2 cups soup broth back in Dutch oven and puree with an immersion blender until smooth.

Add additional soup broth---to desired consistency.

Season with S&P to taste.

Ladle soup in to bowl, and swirl with a little heavy cream and garnish with croutons and parsley.

Croutons

Preheat oven to 400*F

1--2 slices of  French bread or baguette per person. 

Extra virgin olive oil to drizzle on cube

S&P to taste

Cube bread into cubes and place in a large bowl.

Drizzle with olive oil and sprinkle with S&P.

Toss together and mix well.

Spread seasoned cubes on a sheet pan and bake for 15 minutes.