Leek & Potato Soup
This hearty and satisfying soup is delicious, thick and creamy, with no added cream! This soup is an excellent side dish with pork or poultry dishes.
Leek & Potato Soup
Ingredients
- 2 Leeks
- 4 Tbsp butter or margarine
- 2 Potatoes
- 1 quart chicken stock
- Salt & Black Pepper
- Worcestershire Sauce
- Optional garnishes
- Parsley
- Croutons
- Black pepper
- Sour cream
- Bacon bits
Instructions
- Cut and the leeks lengthwise and then slice into narrow strips. Wash the cut leeks by floating them in a large bowl of water, using your hands to stir them up and rinse the dirt off which sinks to the bottom.
- Heat your sauce pan over medium high heat and add the butter to melt.
- Add the leeks to the pan along with a tsp of salt and cook for 3-5 minutes, stirring frequently.
- Reduce the heat to medium and cook uncovered for about 30 minutes until the leeks are very soft.
- Peel and cube two potatoes
- When the leeks are softened, add the potatoes and another tsp of salt plus enough of the chicken stock to cover it all.
- Bring to a boil and then reduce to a simmer for another 20-30 minutes or until the potatoes are soft.
- When soft, use a potato masher to mash the potatoes and leeks, and then finish with a stick blender to turn the soup into a creamy texture, adding more broth to keep it from getting too thick.
- Season with salt and pepper to taste, and two splashes of Worcestershire sauce.
- Garnish and serve in a pre-warmed bowl.