Potato Leek Soup
5 medium Leeks (white and pale-green parts only)
2 TBSP Butter or olive oil
6 Russet Potatoes, peeled and chopped (or don't peel if you'd like)
30 ounces Chicken broth (I have also used vegetable broth)
1/2 to 3/4 cup half and half (I've used whole milk or skipped this as well)
salt and pepper to taste
sometimes I also add garlic powder
1) Halve leeks and slice into 1/4 inch thick half moons. Rinse and drain well.
2) In a large pot melt butter over medium heat. Add leeks and cook until tender, be careful not to brown (though I do it all the time and it tastes fine unless they are black, then its well uh gross. Hey I'm a mom, I get sidetracked. lol)
3) Add prepared potatoes, broth, and 2 cups water. Bring to a boil: reduce heat to simmer. Cook until potatoes are tender. About 15-20 minutes.
4) Puree with an immersion blender (or regular blender) until smooth. Stir in half and half and season with salt and pepper. (Or don't blend at all for chunky soup, I tend to blend about half as the kids like the creamy and Husband likes the chunky, so they have to share and get both. I totally just noticed a similarity here, its to peanut butter.)
Enjoy! I tend to make this soup from memory so its a bit different each time. Sometimes more potato, more leeks, etc. Its pretty forgiving and I've never made a version that kids didn't devour. I usually serve with fresh bread and butter.
