:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OV7zqyxNmtsjj4yUc2BN/8f17540c82567ec915bf4820a1dd73.jpg "Potato-Leek Soup")
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Potato-Leek Soup
A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.
Ingredients
- 4 tablespoon unsalted butter
- 2 leeks, white and pale green parts only, quartered lengthwise and sliced
- Kosher salt and freshly ground black pepper
- 3 lb yukon gold potatoes, peeled and cut into bite-sized pieces
- 6 Cup low-sodium chicken broth, plus more if needed
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Directions
Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.
In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.
Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender.
Depending on how smooth or chunky you like your soup, you can purée 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.
Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.
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