Those of you that know me are starting to understand why this week's post is late. I have been knitting away the hours all weekend. But I did stop long enough to make some potato leek soup. Friends....this is where you have to really pay attention....leeks are divine. Not "Oh, how yummy" divine. Like, fall to your knees and pray divine.
They look beautiful in the pan, they are naturally extremely flavorful and they are so easy to prepare. SO EASY!
If you don't know, leeks are related to onions and garlic. I love both of those things! I'm going to go ahead and apologize for the terrible photos. It was dark. I was hungry. And maybe a little tipsy. Definitely tipsy. But this recipe was easy enough to navigate after a few drinks. And it is relatively light. No heavy cream! Enjoy!
Potato Leek Soup
3 tablespoons butter, unsalted
4 cups chopped leeks
3 large scallions, chopped
3 yukon gold potatoes, diced
3 cups chicken broth
greek yogurt and scallions for garnish
In a large saute pan, melt butter and saute leeks and scallions until leeks are wilted. Do not brown them.
Add potatoes and stir to coat. Add broth and bring to a boil. Don't use crappy broth here, kids. Go for the good stuff. It makes all the difference.
Reduce heat and simmer until potatoes are tender. Transfer 1/3 of soup to blender and blend for 3-5 seconds. Pour into a pot and repeat with another 1/3 of the soup. Pour the remaining 1/3 of soup into the blended soup and mix well. Gently reheat and serve with a garnish of greek yogurt or sour cream and scallions.
That's it! Easy, fast and SO good. Enjoy!