Potato Leek Soup Recipe
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well.
4 medium leeks (dark green stems removed)
1/2 large white onion, chopped
2 medium russet potatoes, peeled and cut into cubes
1 tbsp flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups fat free chicken stock (or vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Keywords: Potato Leek Soup