I love soup. Can I just say, I LOVE soup. Yup that's right, soup, my favorite. That being said, I noticed one of my favorite soups has not ever been featured on this blog. Now my family might say, Bob, this is your favorite? Ok well maybe it's my second favorite. My favorite has to be my potato soup. (That one was featured in Taste Of Home magazine).
So here's my newest favorite soup, Velvety Potato Leek Soup. Now, those that know me, know I don't follow recipes, and in a lot of cases I just wing things. This recipe was a “wing it” recipe. So bear with me if things are off a bit.
Potatoes and the leek cut in half, before cleaning,
Cleaned leek and butter,
Diced potatoes ready for the pot,
Velvety Potato Leek Soup
1 cube butter
1 large leek, sliced and cleaned
5-6 small Yukon potatoes, diced
2-3 cloves of garlic
4 cups chicken broth
¼ cup cream
Salt and pepper, to taste
Melt better, and sauté the leeks. Add the potatoes and garlic, continue to sauté. Deglaze the pot with the chicken broth. Bring to a boil, then reduce to a low simmer and cook for 20-30 minutes. Once everything is tender, use an immersion blender to blend until smooth. Or blend in small batches, until smooth.