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Leek & Potato Soup with Homemade Chicken Stock
This soup is one of my favorites! - It is so simple to make but so scrumptious and soothing. If you have never tried leeks before I strongly suggest that you try them - the flavor is fresh and delicate.
If you have followed me for any length of time you know that I am always saying that "Homemade is better." However, if you don't want to make your own Chicken Stock then store bought chicken stock/broth will work just as well.
Click here to learn how to make your own homemade Chicken Stock in a Crock Pot
Printable Recipe
3 large leeks5 to 6 potatoes (peeled & chopped into large chunks)6 cups chicken stock/broth (homemade preferable or store bought)1/2 teaspoon ground black pepper (I always add more because I like it peppery)1 tablespoon butter
1/2 teaspoon dried basil1 tablespoon olive oil Set aside 1 of the leeks for later. Slice the remaining 2 leeks (first remove the ends & discard or compost) - and soak the sliced leeks in water for about 10 minutes. (Sand can really get into the little layers of the leeks so you want to be sure that all grit has been removed). Now fully drain the leeks. In a large stock pot - Saute the 2 sliced leeks in butter for about 5 minutes. Now add the chicken stock. Add the prepared potatoes (peeled & chopped) and also add the pepper and basil. Bring to boil and then simmer until the potatoes are cooked. Remove from heat and then blend with an immersible blender (see the before & after pictures above). Finally take the leek that you set aside earlier and prepare the same way you did the other leeks (slice, soak & drain). Now saute that third leek in olive oil until lightly brown (see picture below).
Serve the soup immediately with about 1 tablespoon of the sauteed leeks on top (see picture below)ENJOY!!
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