I’m not sure where I initially got this recipe from, or even what the original version looked like. Below is how I’ve been making this soup for years, and it’s always a hit with the hubby (though he likes to add some meat to his meal when we have this). This soup is quite thick and filling. I used to like to pair it with a nice piece of crusty bread before I stopped eating grains. Now, I pair it with a salad.
- 2 leeks chopped (I use the dark green part in addition to the white part)
- 1 tablespoon butter (I like Kerrygold)
- 2 1/2 cups homemade chicken or turkey broth
- 1 pound potatoes cut up (any potatoes will do as long as they’re not sweet)
- 2 cloves garlic
- In a large soup pot saute the leeks in the butter over high heat until they are softened (8 to 10 minutes)
- Add remaining ingredients to pot and simmer over medium-high heat until potatoes are soft
- Use an immersion blender to blend soup till creamy
- Add salt and pepper to taste
This recipe makes 2 servings, about 2 cups each. Make a double or triple batch and put some in the freezer for a quick weeknight meal.
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