Winter Warming Leek and Potato Soup

Creamy leek and potato soup makes a savory snack after a cold afternoon, or a light lunch or dinner with some crusty bread, or even as an appetizer.

Creamy leek and potato soup makes a savory snack for a cold afternoon, a light lunch or dinner with some crusty bread, or even as an appetizer.

The Gourmandize Team

Ingredients

3 large leeks, white parts only, diced
4 medium potatoes, diced
2 medium onions, diced
6 cups of chicken stock
2 crushed garlic buds
1 tbsp olive oil
1 tbsp butter
1/2 tsp thyme
1 tbsp chopped parsley
Salt and pepper to taste
1 cup of milk, either low fat, 1% or 2% depending on the thickness of the soup you prefer;

1) sweat the onions, leeks and garlic in the olive oil and butter in the soup pot until they are softened but not browned for about five minutes.

2) add chicken stock and potatoes

3) Add in salt, pepper, thyme and parsley

4) cook until potatoes are soft, about 20 minutes

5) cool for about 20 minutes

6) purée the mixture in a blender.

7) return mixture to the soup pot.

8) add milk and heat, but don't boil.

This soup tastes even better after re-heating and is perfect for freezing for use later, on chilly days or for quick homemade meals.