Potato Leek Soup

• Prep time: 15 minutes.
• Cook time: 1 hour 20 minutes.
• Servings: 2.

Ingredients

• 3 tablespoons unsalted butter.
• 2 large leeks.
• 1 quart chicken or veggie stock.
• 11 ounces peeled and sliced waxy potatoes.
• 1 bay leaf.
• ¾ cup heavy cream.
• White pepper.
• Optional: ½ teaspoon ground nutmeg.
• Optional: ½ tablespoon dill weed.

Directions

1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
5. Stir in heavy cream and salt to taste.

Contribution

• Cactar - website.

Recipe tags: potato soup vegetables