Leek & Potato Soup

I'm really an amateur when it comes to soup. I grew up eating chicken soup and the occasional wonton soup, but that's pretty much it.

More recently, I've been discovering how amazing vegetable soups can be. I recently made Potato and Leek soup, after seeing this and this. It was soooo good!

I'll be submitting this post to No Croutons Required



Leek & Potato Soup

3 leeks
1 carrot
2 stalks of celery
2 tbsp butter
4 potatoes
5 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste

Cut off roots and green tops of leeks, leaving about an inch (or two) of green.



Discard outer layer of leeks and cut leeks down the center length-wise. Rise thoroughly. Also clean carrot and celery and cut into 1/2 inch pieces.



2. Melt butter into a soup pot and saute leeks on medium heat for about 10 minutes - until leeks soften and turn translucent.



After 10 minutes of sweating the vegetables:



3. Peel and cut potatoes into chunks. Add potatoes and vegetable broth to pot. Turn up the heat to a boil and then back down to a simmer. Leave the cover slightly ajar and let cook for about 30 minutes, till potatoes get soft.



4. Remove from heat and use hand blender (or transfer to standing blender) to blend in potatoes and leeks. When done, return to low heat.



5. Wisk in heavy cream, add salt and pepper as desired.