After so many sweets this week, I think it's time for something on the savoury side!
This is a really simple and delicious soup that you can easily serve as a main course, or makes an amazing starter soup as well.
A bonus is that this is a thick and creamy soup, without the cream! If you are making this ahead of time, you will probably want to add more chicken broth when you re-heat the soup, I found mine got quite thick as it chilled in the refrigerator.
This recipe is from allrecipes.com, give it a try! This makes about 4 bowls of soup.
Potato Leek Soup
- 2.5 pounds white or russet potatoes, peeled and chopped
- I left the peel on my potatoes, personal preference :)
- 4 cups chicken broth
- 1 leek, bulb only
- 1/4 cup butter (I used vegan butter, but any kind will work)
- 1/4 cup white wine
- salt and pepper to taste
- Boil the potatoes in the chicken broth until soft, and then set aside
- When potatoes are soft, puree them in a food processor until smooth
- You may need to do this in batches. If the potatoes are too thick, add a bit of the chicken broth to thin them out and make them easier to puree. Add the puree back to the chicken stock
- While the potatoes are boiling, half the leek lengthwise and and soak in cold water to clean
- Slice the leek halves in very fine slices, and then saute in the butter in a saucepan until transparent
- Add the white wine to the leeks, and then let simmer for about 3 minutes
- Add the sauteed leeks to the pot containing the pureed potatoes and chicken broth
- Stir the soup over medium heat, seasoning to taste with salt and pepper
- If you want a thinner soup, you can add more chicken broth until it is how you like it
- Serve as is, or you can top it with chives, cheese, bacon, etc!