Leek and Potato Soup
This no cream leek and potato soup is the perfect base for other soups.
- 1 leek cleaned and sliced thinly. (see notes)
- 2 pounds potatoes peeled and chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 2 quarts chicken broth or vegetable broth for vegetarian
- white pepper to taste
- salt (I like Redmond's Real salt)
In a large stock pan, heat butter and olive oil over a medium heat. Sauté leeks 3 or 4 minutes. Then cover, reduce heat to medium low, and "sweat" for an additional 5 minutes. When you "sweat" onions, you are letting them cook and soften, rather than caramelize and brown.
Add the chopped potatoes and chicken broth.
Cover and cook until the potatoes are soft when you poke a fork into them, about 20 minutes.
Use an immersion blender or puree the soup in batches in a blender. (See notes) If you use an immersion blender, you'll get a chunkier, more rustic soup. Or puree it in a blender, for a more elegant soup.
If it's too thick, add more chicken broth or some milk or cream.
Season with salt and white pepper.
Serving: 1g | Calories: 162kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 875mg | Potassium: 687mg | Fiber: 3g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 40mg | Calcium: 34mg | Iron: 2mg