Potato & Leek Soup

MMMmmmm…nothing warms you up on a cold, January night like homemade soup. This is one my easiest go-to soup recipes and it’s easy to adjust depending on what you have on hand. I put the ingredients that I used this time and then any adjustments/substitutions in (parentheses).

Potato Soup Ingredients:
3 T. butter (or evoo if you’re going veg)
1-2 thinly sliced leeks
1 onion finely chopped
3 carrots, peeled & sliced (thick or thin, however you like)
8-10 potatoes, not peeled & thinly sliced (I used smallish yukon gold, but any would do)
4 c. chicken broth (or vegetable broth)
1/2 c. whole milk (or 2% or skim or half&half or cream of celery soup)
salt & pepper to taste (I’m also in love with smoked paprika, so that went in too!)

Directions: In a large pot (dutch oven) melt butter/evoo and cook leeks, onion, and carrots (any other veggies you want to throw in) until soft & lightly browned.

Add potatoes and broth (liquid should just about cover). Increase heat, cover pot and cook until potatoes are tender (20-30 minutes).

Mash to desired consistency. Turn heat to low and add milk (you could skip this or just add a little flour if you were making it vegetarian) & spices to taste. Cook for 5 minutes, stirring frequently. This soup is so easy and so good. Feel free to tweak the spices or try adding celery, broccoli or cheese! We like ours topped with fresh parmesan cheese and served with warm bread or crackers…mmmmmm!


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