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| Who doesn't like Potato Soup as the weather gets cold? It's so deliciously filling! |
I love this La Bonne Femme Cookbook, and I have been waiting for the colder months to try some of the heartier recipes.
This Potato Leek Soup is a definite Win!
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| Chop 2 leeks and saute in butter. |
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| Meanwhile, peel and chop potatoes. (Actually, I did not peel these Honey Golds. The skin is so thin that I knew it would blend easily in the blender. Russets would definitely need to be peeled.) |
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| Add 6 cups of chicken broth, chopped potatoes, and salt and pepper to taste. |
Bring to a boil, reduce heat, cover and simmer for 30 minutes or until potatoes are very tender.
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| Allow the soup to cool slightly and then blend in a blender, working in batches. P.S.- Hot soup will cause steam to build up as it is blended. This will cause the contents to splatter when you open the top. Take the center piece (in the lid) off and cover with a towel as you blend. This will allow the steam to escape, and allow you to keep your kitchen clean! |
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| Return the silky soup to the pot to reheat and stir in 1 Tbsp of heavy cream. |
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| Voila! Wonderful Potato Leek Soup on a cold night! |
Enjoy this easy weeknight soup with grilled cheese, a simple casserole, or light salad!
La Bonne Vie Y'all!
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