Leek and Potato Soup

This versatile soup is good as a side dish, a warm creamy appetizer at a party or even as a main course.

Serves: 2-3 for main dish
Ingredients:
10 oz potato, peeled and chopped, about 2 cups
2 cups sliced leeks, about 2 leeks if using the green parts
3 cups water
¾ tsp salt
Pepper to taste
3 Tbl heavy whipping cream

Bring leeks, potatoes, water and salt to a boil. Cover and simmer for 20-30 minutes or until tender. To finish the soup, puree the soup through a food processor or blender and add cream. You can serve right from the blender or put back in the soup pot.

I tried to just use a potato masher but the blender is the way to go to get a thick creamy stick to your ribs soup.

*Note: If you don’t mind a green tint to your soup, feel free to use the stalks of the leeks. I also used a can of chicken broth in place of 14 oz of the water.