Potato Leek Soup
One of Karen’s soups, and one we made a lot over the years. Leeks and onions softened in butter, simmered with potatoes and stock, then blended smooth. Simple, and good on a cold day.
Ingredients
- 2 bunches leeks, trimmed, sliced, and washed
- 2 onions, peeled and diced
- 2 tablespoons butter or oil
- 4 cups (1 box) vegetable or chicken stock
- 2 pounds potatoes, boiled and chopped
Instructions
- Saute the trimmed leeks and diced onions in the butter until soft.
- Combine the sauteed leeks and onions, the stock, and the boiled potatoes, and simmer briefly.
- Transfer the soup to a blender and blend until creamy.
- Garnish with cheese and spices, and serve warm.
Nutrition (estimated): about 210 calories per serving, based on 6 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
