Potato Leek Soup

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 1 hour 20 min
• 🍽️ Servings: 2

Ingredients

• 3 tablespoons unsalted butter
• 2 large leeks
• 1 quart chicken or veggie stock
• 11 ounces peeled and sliced waxy potatoes
• 1 bay leaf
• ¾ cup heavy cream
• white pepper
• (optional) ½ teaspoon ground nutmeg
• (optional) ½ tablespoon dill weed

Directions

1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
4. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
5. Stir in heavy cream and salt to taste.

Contributor(s)

• Cactar