Potato Leek Soup
This one is super easy and can be prepped ahead to make it go even faster. Crucial step: do not forget to soak the chopped leeks in deep water to rinse them. These veggies are filled with dirt and grit, so without a serious soak (rinsing won’t do), you’ll end up with sandy soup.
Potato Leek Soup
Serves 2-4
Ingredients
- 2 large leeks, sliced in half, chopped and soaked to rinse well
- 4 yellow potatoes, chopped small
- 2 tbsp butter
- 1 bag mirepoix mix (find in freezer or produce section)
- 3 c. chicken or vegetable stock
- 1/4 c. heavy cream (can sub use 1/4 c. less chicken stock and 1/2 c. half & half)
- salt & pepper to taste
- crumbled bacon, optional
Instructions
- Melt butter in medium soup pot over medium high heat.
- Add mirepoix mix and saute until onions are translucent.
- Add leeks and saute until soft, stirring frequently.
- Add potatoes and stock, and bring to a boil.
- Reduce to a simmer and cook 10 to 15 minutes, until potatoes are very soft and stock has cooked down a bit.
- Blend all, working in batches if needed.
- Add heavy cream or half & half. Serve with crumbled bacon. If too thin, you can return to the pot and heat at a very low simmer to cook down further.
