Potato-Leek Soup Recipe

1. 1

   In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil).

2. 2

   Cook the leeks with a sprinkle of salt until tender, about 5 minutes.

3. 3

   Add the potatoes, broth, and 1 teaspoon salt; stir to mix well.

4. 4

   Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.

5. 5

   Depending on how smooth or chunky you like your soup, you can puree it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.

6. 6

   Taste and adjust the seasoning with salt and pepper.

7. 7

   Serve in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.