Potato Leek Soup
3 Tbsp butter
4 leeks, chopped and washed well
1/2 onion, chopped
2 cloves of garlic, minced
4 russet potatoes, peeled and diced
2 carrots, peeled and chopped
1 stalk of celery, washed and chopped
2 slices cooked bacon
4 cups vegetable or chicken broth
1 1/2 cups half and half
Salt and pepper to taste
In a pot, melt butter and add leek. Cook until tender but do not brown. Add garlic, onion, celery and carrots (I steamed the celery and carrots in microwave before adding). Add broth and potatoes. Simmer until potatoes are soft. With a Cuisinart hand blender (or pour in to a regular blender) blend until smooth. Add heavy cream until desired thickness. Add salt and pepper to taste. Serve hot and with shredded cheddar cheese or sour cream. Enjoy! Try adding chopped, cooked broccoli, cauliflower or mushrooms for a different experience!
no nutrition information available
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