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Leek and Potato Soup

This classic leek and potato soup can be served hot or chilled.

Ingredients

  • 3 Tbs butter
  • 3 large leeks, cleaned and sliced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 2-3 potatoes, peeled and sliced
  • 2 sprigs of fresh parsley or equivalent dried
  • 1 cup cream
  • chives for garnish

Instructions

  • Melt the butter and slowly saute the leeks, onion, and celery about 15 minutes until softened. 
  • Add the chicken broth, potatoes, and parsley and simmer another 15-20 minutes, until the potato is soft. 
  • Use a hand immersion blender to make it smooth or put batches of into your blender and puree.
  • Add some hot soup to the cream and then pour it back into the soup. 
  • If you're serving hot, keep warm until serving and garnish with a few chives. If you're serving it cold, add the chives and then chill.