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!

Ingredients:

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 water
salt and pepper to taste
Crisp onions or croutons to garnishAdd 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.

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Comments:

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

orlendatube

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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.

Hi,

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.