Potato Leek Soup
Chilly autumn nights make this quick and easy soup a perfect choice. Makes 4-6 servings.
- 2 tablespoons butter or olive oil
- 2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
- 2 potatoes, peeled and cut into small chunks
- 1 quart stock
- 1/2 cup heavy cream
- Salt and black pepper
- Chopped fresh chives, for garnish
1. In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes.
2. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes.
3. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste .
4. Puree with immersion blender or blender until smooth but with some small chunks remaining. If using a blender, ladle the soup into the blender. You may have to do this in 2 batches.
5. Serve hot ladled into soup bowls and topped with some of the chopped chives.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Adapted from: http://www.foodnetwork.com/recipes/potato-and-leek-soup-recipe0.html