Potato Leek And Herb Soup

1. 1

   1. Slice the white and light green portion of the leeks into thin rounds. Submerge in a bowl of water to remove any sand.

2. 2

   2. Heat the butter in a large, heavy bottomed soup pot over medium-low heat. Add the rinsed leeks and cook until the leeks are translucent and soft, about 10-15 minutes. Do not brown.

3. 3

   3. Add the potato and stock. Bring to a boil, and reduce to medium-high. Cook until potatoes are soft.

4. 4

   4. Add the fresh herbs and half & half and simmer for 5 minutes.

5. 5

   5. Puree the soup in a blender (with the hole open in the top) or with an immersion blender.

6. 6

   6. Season with salt to taste. Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.