Potato Leek Soup
This is an excellent fall recipe for after your last garden harvest. It has a large yield perfect for freezing and storing.
- 4 TBSP Butter
- 1 Large Onion diced
- 1 Bunch of Leek chopped
- 6 Medium-Large Yellow Potatoes
- 1 quart chicken or vegetable broth
- 3 cloves garlic minced
- Fresh ground pepper – to taste
- 2 cups cream
Melt butter in a large saucepan. Add onion and leek and sweat slowly. In the meantime, peel and cut potatoes into bite-sized chunks. After about 15 minutes add minced garlic and cook for a couple more minutes. Add the broth to the mixture, then add the potatoes and pepper. Simmer for 30 minutes or until potatoes are tender. Puree in a blender to desired thickness. Return to saucepan and add cream. Heat through but do not boil. Garnish with chives, bacon and cheddar if you choose!