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Potato Leek Soup

soups, vegetables, potatoes

2 tablespoons butter
3 leeks, white and light green parts; sliced 1/2-in thick
1 1/2 pounds round white or Yukon gold potatoes; peeled and cubed
1 teaspoon salt
1/4 teaspoon white pepper
5 cups chicken stock

This nourishing soup is easy to make and elegant enough for a formal dinner party. In a large stockpot, melt butter and sauté leeks 10 minutes, stirring occasionally, until just golden but not browned. Add potatoes, salt and pepper and cook another a minutes. Add stock, bring to a boil and simmer uncovered until potatoes are fork tender, about 20 minutes. Puree batches in a food processor or blender until smooth. If soup is too thick, add up to 1 cup stock, milk or light cream. Season to taste with salt and pepper.

Contributor: President's Choice Magazine - November, 1998

Yield: 4 servings

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