Leek and Potato Soup
By 
Who doesn’t like a nice hearty soup of Leek and Potato to fill you up and warm your bones?
You’ll Need
- 3 Tbsp butter
- 3 cups leeks (white part only), thinly sliced
- 3 medium potatoes, peeled and chopped
- 5 cups chicken or vegetable stock
- ½ cup cream (optional)
- Salt and pepper to taste
- Fresh chives, chopped
- 3 strips of bacon, cooked and chopped (optional)
Prep and Cook
- In a soup pot, melt butter over low heat.
- Add leeks and cook, stirring frequently, until tender (about 15 minutes).
- Stir in potatoes and stock and bring to a boil.
- Reduce heat and continue cooking until potatoes are cooked, about 25 minutes.
- Using a hand blender in the pot or in a food processor, puree soup until smooth (or desired consistency).
- Season with salt and pepper.
- Reheat soup in the pot and, if using, add cream.
- Ladle into bowls and sprinkle with a teaspoon of crumbled bacon and a sprinkle of chives.
- Serve soup hot or cold with whole wheat dinner rolls.
