Cream Of Leek And Potato Soup

1. 1

   Cut the leek in two pieces, separating the white part from the dark green. Cut two fully circular slices of white part of leek. Set aside.*

2. 2

   Pull the green leaves apart and rinse well. Cut the remaining white piece in half length wise and rinse well. (There tends to be a lot of sand embedded in the stalk.)

3. 3

   Place the green leek leaves and bay leaf in a pot. Pour chicken broth on top. Cover and let simmer on medium heat.

4. 4

   Heat olive oil in another medium sized pot over medium low heat. Cut the white part of the leek into thin strips. Add chopped leeks to oil and cook for 5 minutes.

5. 5

   Peel and chop the potatoes into small cubes (the smaller the cubes the quicker it will cook). Add potatoes to leeks and cook for another minute.

6. 6

   Strain broth over leeks and potatoes, discarding green leaves and bay leaf. Let broth simmer on medium low heat for 15-20 minutes, until potatoes are cooked through.

7. 7

   Remove pot from stove. Add milk.

8. 8

   Blend all ingredients together. Check for salt and pepper. Serve.

9. 9

   * Leek garnish. Wash and dry circular leek slices. Cook for 2-3 minutes on medium in 1/2 tsp of olive oil. Place on top of soup. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.