Potato & Leek Soup

Potato & Leek Soup

This soup is a new favorite!  I had never cooked with leeks before this recipe but recognized them from watching Food Network.  When I had leeks, potatoes, and peas in my kitchen, I decided to experiment and try something new.  This thrown-together recipe turned out perfect and will become a regular.  I was a bit nervous to work with the leeks, but surprisingly, the leeks were super easy to work with and gave this soup a depth of flavor.  I love how the cubed potatoes with peas, celery, and leeks work perfectly in the light and creamy broth.  Serve it with toast or saltine crackers, and your meal is complete.  Plus, it's so easy!  Enjoy!


Potato & Leek Soup

Ingredients:

2 Tbs. butter
2 cloves garlic - minced
3/4 tsp. thyme
1/4 tsp. black pepper
2 bay leaves
salt to taste

8 c. chicken broth (or vegetable broth)
1 1/2 c. milk
1 leek - cut off the dark green section and use the light green and white section
1 1/2 lbs. red potatoes  - cubed (1/2 inch cubes)
2 celery ribs  - chopped
1 package of frozen peas (12 oz)


Directions:

1. Cut off dark green area of leaks and bottom of white part.  Wash the remaining white and light green part of leek thoroughly.  Then slice into thin rings.  
2. In a large pot, melt butter on medium heat.   Add leeks, garlic, and chopped celery.  Let cook for 10 minutes, stirring regularly so that leeks do not brown.  
3. Add thyme and pepper.  Stir for another 1-2 minutes.  
4. Add broth and cubed potatoes.  Bring up heat and boil until potatoes are soft (10-ish minutes).  
5. Then reduce heat to medium/low and add milk and peas.  Cook for 5-10 minutes (the longer you cook it the thicker it will get).  
6. Serve with crackers or bread and salt to taste.  

Delicious!  Enjoy!