Recipe: Potato Leek Soup

Many versions of Potato Leek soup require heavy cream to add body; but in this version, a small amount of the soup is pureed instead.  This thickens the soup without all the calories or fat.  This is probably one of the easiest soups to make EVER.

Serves 4

Ingredients:

-3 large leeks, white and pale green parts only
-1 large russet potato, peeled and diced
-1 tbsp butter
-1 tbsp extra virgin olive oil
-4 cups of chicken stock
-1 tsp salt
-1/2 tsp black pepper
-green onions and/or fresh basil to garnish

• Trim off the bottom root end and dark green parts of the leeks and discard.
• Cut the leek lengthwise and rinse well under water.  There may be sand in between the layers.
• Slice the leeks crosswise very thinly.
• In a large pot, heat the butter and olive oil over medium heat.
• Add all the leeks and salt. Stirring occasionally, cook until softened, about 10 min.
• Add the chicken stock and potatoes.  Bring to boil.
• Cover with a lid and lower heat to low.  Simmer for 20 min.
• In a blender, puree about 1 cup of the soup.  Add the pureed mixture back to the soup. 
• Adjust seasoning with salt and pepper.  Serve with thinly sliced fresh green onions and/or fresh basil leaves.