Kristen's Potato Leek Soup

Ingredients

• Servings: 6
• 1/4 tablespoon salted butter
• 6 leeks, trimmed and chopped
• 3 cups chicken stock
• 4 large potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1 teaspoon sea salt, or to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• melt butter in a large pot over medium heat. cook and stir leeks in the melted butter until softened, about 15 minutes.
• stir in chicken stock and potatoes and bring to a boil. reduce heat and simmer until potatoes are tender, about 20 minutes.
• pour about half of the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. pour the pureed soup back into the pot.
• stir in heavy cream and season with sea salt and black pepper.