Updated: WOW! This soup is seriously incredible. Easily one of the best soups I’ve ever had. Try it and let me know what you think!
I’m trying to fit in as many hearty winter-y soups before spring hits DC (which I am really looking forward to!).
I bought 400 Soups at Borders at 18th and L, where everything is on sale because they are going out of business!
Leek & Potato Soup
1/4 cup butter
2 leeks (washed and chopped)
1 small onion (finely chopped)
2 medium potatoes (peeled and chopped)
4 cups chicken or vegetable broth
Salt and pepper to taste
Heat 1/2 of the butter in large pan over medium. Add leeks and onion and cook until softened (about 7 minutes). Add potatoes and cook for 2-3 minutes. Add stock and bring to a boil. Cover and simmer for 30-35 minutes (until potatoes are tender). Season to taste and remove from heat. Stir in remaining butter. Serve hot with warm, crusty bread.
Note: I used my immersion blender on this one! I liked it better that way.