Since I am mom, I’m pregnant and the weather has been so nice a quick dinner that everyone will love is a must for me! I couldn’t pass up the leeks and potatoes at the market and soup was calling my name! I love this soup because it can be served warm or even at room temp and it is delicious and so satisfying! I think the bacon and croutons on top have something to do with that satisfaction factor!
Potato Leek Soup
Chop up about 5 potatoes and 1 leek (white and light green parts only)
Add a tablespoon of olive oil to a pan and and sauté 1/2 a shallot and 2 cloves of garlic.
Add chopped potatoes and leeks. Allow leeks to soften a little.
Add enough chicken broth to cover the vegetables. I added 32 ounces.
Allow pan to come to a boil and then reduce to a simmer until potatoes are fork tender. About 15 minutes.
Using an immersion blender (or a regular blender) blend mixture until it is smooth and creamy. If you use a regular blender just be sure to blend in batches and be careful because the soup will be hot.
Add 1/4 cup of half and half to make the soup silky, smooth and so creamy!
Top with your choice of yummy extras such as chopped bacon, croutons, chopped green onions etc.
Fresh chopped basil makes everything taste better and it looks so pretty against the soup!