Creamy Potato Leek Soup

Looking for a Super Supper? How about a Soupier Supper? If the Soup is Super does that make it a Soupier Super Supper?

Try this soup. It will be Super. It will be Soupier. And it could very well be made for Supper.

Look close. It’s ME in the spoon! 

Creamy Potato Leek Soup 
Source: Brown-Eyed Baker
Printable Recipe 

3-4 medium leeks
2C vegetable broth
2C water
1T butter
1 onion, chopped
1 potato, chopped
1 bay leaf
1 tsp thyme
1 piece of bread, toasted (make it dry!)
salt, pepper (to taste)

Clean your leeks. The best way to clean them is to trim tops and bottoms. Slice in 1/2 and rinse. Get all that dirt out! Slice leeks into 1 inch pieces, separating the dark green parts from the light green/white parts.

In a large soup pot, combine the darkest leek greens (save the light green/white parts!), water, and broth. Bring to a boil. Let boil for about 20 minutes. Strain the mixture, pressing the leeks to extract as much flavor/broth from them as possible.

Melt butter in the soup pot. Add light green/white leeks and onions. Season with pepper. Sautee until soft, about 10 minutes. Add in broth-water mixture. Bring to a boil. Add in potatoes, bay leaf, and thyme. Cook for about 15 minutes, until potatoes are tender.

Rip dried/toasted bread into small strips. Add to boiling soup. Cook for about 5 minutes. The bread should be very saturated and breaking up in the soup. Using an immersion blender, puree soup mixture. Alternatively, transfer small batches of soup to blender and blend. Be careful – hot mixtures expand in the blender. Do this in small batches. Adjust seasonings and serve.


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