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Author Notes: I love just about all cream of "anything" soups, especially now that the weather is a little chilly. This recipe is super easy and quick, and a little lighter than most cream of leek and potato soup recipes. So you don't have to be a couch potato after eating it. —Flirty Foodie
large leek (about 1 cup whites chopped)
cups low sodium chicken broth
tablespoon olive oil
tablespoons whole milk (or half and half if you prefer)
salt and white pepper to taste
- Cut the leek in two pieces, separating the white part from the dark green. Cut two fully circular slices of white part of leek. Set aside.*
- Pull the green leaves apart and rinse well. Cut the remaining white piece in half length wise and rinse well. (There tends to be a lot of sand embedded in the stalk.)
- Place the green leek leaves and bay leaf in a pot. Pour chicken broth on top. Cover and let simmer on medium heat.
- Heat olive oil in another medium sized pot over medium low heat. Cut the white part of the leek into thin strips. Add chopped leeks to oil and cook for 5 minutes.
- Peel and chop the potatoes into small cubes (the smaller the cubes the quicker it will cook). Add potatoes to leeks and cook for another minute.
- Strain broth over leeks and potatoes, discarding green leaves and bay leaf. Let broth simmer on medium low heat for 15-20 minutes, until potatoes are cooked through.
- Remove pot from stove. Add milk.
- Blend all ingredients together. Check for salt and pepper. Serve.
- * Leek garnish. Wash and dry circular leek slices. Cook for 2-3 minutes on medium in 1/2 tsp of olive oil. Place on top of soup. Serve.
- This recipe was entered in the contest for Your Best Recipe with Potatoes