Leek And Potato Soup Simplicity

1. 1

   Split open leeks lengthwise; wash leaves very well.

2. 2

   Slice. In a large, heavy soup pot, combine potatoes, leeks, stock, water and butter.

3. 3

   Bring to a boil; turn down to medium and let simmer strongly, uncovered, until liquid is reduced by one-half, about 1 hour.

4. 4

   Stir occasionally.

5. 5

   Taste for seasoning, adding salt and pepper if needed.

6. 6

   Mash some of the potatoes into soup to thicken it slightly.

7. 7

   Place some croutons in each soup bowl and ladle in soup.

8. 8

   Top, if desired, with a bit of grated Parmesan, a sprinkle of parsley or a dab of a dairy garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.