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Although bread is amazing with this dish, I decided to skip it tonight because of all the potatoes in this soup which is a very large quality of starch. The leeks add a nice earthy flavor. I decided to make this because we had leftover leeks from the lemon chicken. You might think this recipe uses whole milk or cream, it doesn’t! I used low fat milk! The large amount of simmering and the blended potatoes add that really nice creamy flavor and texture! I recommend this recipe when it is cloudy or rainy out! To enhance the flavor add more leeks and to add more spice, add an extra 1/2 tablespoon of freshly ground black pepper! The recipe is below! If you are cooking for 4 or more people and you want leftovers I would recommend doubling it or one and a halving it! That is what I did!
This recipe serves 4, but doesn’t have any or a lot of leftovers:
3 tablespoons or butter
1 medium onion
2 leeks trimmed and washed and only the white part and sliced
3 medium potatoes peeled and cubed
2 1/2 cups of chicken broth or stock
1/2 cup of milk
1/2 tablespoon of salt and pepper
I first sautéd the onion and leeks in the butter for about 5 minutes stirring occasionally to not brown. Add the cubed potatoes and the chicken broth and turn to a simmer, cover and let sit for 25 minutes until the potatoes can have a fork easily go through it without putting any weight on it. Add the milk, salt, and pepper. Use a blender or a smart stick to blend the soup until there isn’t more potato chunks.
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