Leek and Potato Soup

This classic soup was and is my husband's favorite.  I think it all started when we were living in London about 20 years ago.  He would often have a business lunch and want something light for dinner so soup filled the bill.  There was a wonderful little store that he passed by on his way from the tube (subway) to the flat that seemed to bake bread every hour on the hour.  A warm baguette spread with good butter and a bowl of Leek and Potato Soup.....mmmmmgood!


1 lb. leeks, sliced and cleaned
1 1/4 lbs. potatoes, preferably Yukon Golds, peeled and diced
1 onion, peeled and roughly chopped
1 tablespoon butter
3 cups
salt and pepper to taste
Crisp onions or croutons to garnish
Add the butter to a medium pot over medium heat.  Add the onion and leeks and sweat for about 5 minutes or until softened.
Add the potatoes, water, and salt and pepper.  Bring to a simmer and cook for about 20 minutes or until potatoes are cooked.
Puree using an immersion blender or in batches in a food processor.  Serve garnished with crisp onions or croutons.

Note:   You may use chicken or vegetable stock in place of the water.



I SOOO want an imersion blender! anything i should look for when considering which one to get?


Your potato and leek soup does look yummy!
 So easy to prepare. Tell me about the blender and what brand do you own.  I have seen you use it a few times and was always curious about it.


My immersion blender is a Braun which is no longer manufactured.  There are a bunch on the market but you probably want one with at least 350 watts of power..  Mine also has a whisk attachment which whips cream or egg whites in a flash, a mini processor and a blender.  

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