Leek and Potato Soup

Ingredients:

• 2 tablespoons of unsalted butter
• 2 medium leeks, white and light green parts only, thinly sliced
• 3 large potatoes, peeled and chopped into 1/2 inch dice
• 4 cups of chicken or vegetable broth
• 1/2 cup of heavy cream
• Salt and pepper to season

Instructions:

1. In a large pot, melt the butter over medium heat.
2. Add the leeks and sauté for about 5 minutes, or until they are softened.
3. Add the potatoes to the pot and stir to coat them in the butter and leeks. Cook for another 10 minutes, or until the potatoes start to soften.
4. Add the chicken or vegetable broth, bring the mixture to a boil, and reduce the heat to medium-low. Simmer for about 20 minutes, or until the potatoes are completely tender.
5. Using an immersion blender, blend the soup until it is completely smooth.
6. Add the heavy cream to the soup, and stir to combine.
7. Season with salt and pepper to taste. Serve hot.

Verdict:

This recipe for leek and potato soup is a classic and comforting dish that is perfect for a cold winter day or a light lunch. The richness of the cream and the flavor of the leeks make this soup an unforgettable culinary experience.

Serving Suggestions:

Leek and potato soup can be served with crusty bread, croutons, and fresh herbs such as parsley or chives. For a more substantial meal, you can also add cooked chicken, bacon or ham to the soup. This soup also pairs well with a simple salad or roasted vegetables on the side.