What You’ll Need:
- 5 medium potatoes
- 2 1/2 Tablespoons butter
- 3 medium leeks
- 5c chicken broth*(see substitution)
- 2 c water
- ½ tsp salt
- 1c milk
- ¼ tsp black pepper
optional: chopped fresh parsley or chives for garnish
*Substitution: If you don’t have any chicken broth on hand, chicken bouillon cubes heated up in water also work well. Follow the label instructions for the cubes you have on hand to prepare a chicken broth substitute. Then adjust to total volume of liquid you put into the mix (chicken broth and water) to 7 cups so the soup doesn’t get too thin and runny.
What To Do:
- Peel and cut potaotes into 1 inch cubes.
- Melt butter in a large pot over medium heat.
- Cut leeks into thin slices and saute in butter until soft.
- Add potato cubes.
- Add chicken broth, water and salt.
- Simmer until tender (about 40 minutes).
- Remove from heat to cool a bit before placing into a blender.
- Blend the mix until smooth in consistency.
- Return mix to the pot and add the milk pepper.
- Warm it up over medium heat until heated through, about 5 minutes.
- Serve in bowls with a garnish of choice sprinkled over top.
Refrigerate left overs in a sealed container to enjoy later. Simply reheat to enjoy a quick convenient meal within the next day or two.
This soup also freezes well, so you can serve it up a month or two later, if you choose.
You can reheat this soup using the microwave and still keeping its nice flavour.