Leek and Potato Soup

  • 4 cups sliced leeks, the white part and a bit of the tender green
  • 4 cups diced peeled potatoes, (baking potatoes recommended)
  • 6 to 7 cups water, (I used 6 cups)
  • 11⁄2 to 2 tsp salt
  • 1⁄2 cup cream, optional, (I use fat free half and half)

Wash the leeks thoroughly- Trim the root ends of the leeks. Remove wilted leaves, and cut off the tops leaving the tender green. Slice leeks into 1⁄2 inch pieces. Place leeks in a colander then set the colander in a bowl of water spreading each piece apart to rinse off all dirt and grit. The dirt will sink to the bottom of the bowl as the leeks float to the top. Drain well.

Bring the leeks, potatoes, salt, and water to a boil in a 3 quart saucepan. Cover and simmer 20 to 30 minutes or until the vegetables are tender. Stir in the cream if desired.

Puree the soup through a food mill, hand blender, blender, or food processor. If using a blender or food processor puree the soup in small batches to prevent soup from spilling over the top. (Believe me use small batches or you’ll have a mess)

Pureeing the soup is optional. If you choose not puree be sure the cut the vegetables into smaller neat pieces.