Leek and Potato Soup
Servings: 6
Equipment
- an immersion or hand blender or high speed blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 large leeks washed and thinly sliced; only the tender white and light green parts
- 1 lb. Russet potatoes peeled and roughly chopped
- 6 cups chicken or vegetable stock
- 1/2 cup heavy cream, milk, coconut milk or almond milk
- kosher salt and pepper to taste
- 1 to 2 tablespoons freshly squeezed lemon juice optional for brightness
- 1/2 cup crème fraîche or sour cream for garnish
- 1 to 2 cups sautéed cooked mushrooms optional; chopped for garnish (I highly suggest Cremini mushrooms)
- 1/3 cup fresh chives; minced for garnish
Instructions
- Using a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 6 to 10 minutes.
- Add the chicken or vegetable stock and bring to a boil. Reduce the heat to low and simmer for about 25 to 30 minutes or until the vegetables are tender and soft.
- Turn off the heat and, using your immersion blender, blend the soup until smooth; I like a little chunkiness in my soup so I don't blend it all completely. Add in the heavy cream (or almond milk or milk of choice) and season with salt, pepper and the lemon juice.
- Garnish with the mushrooms (if using), crème fraiche and minced chives. Serve and enjoy!