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Potato Leek Soup

Potato Leek Soup

2 T olive oil

4 leeks, cut into round slices – use white and most of green

4 potatoes, peeled and cubed (about 4 C)

5 C water or 2-1/2 C water and 2-1/2 C chicken broth

1 –8 oz. pkg cream cheese, cubed

½ C milk

basil

 

In large pot, heat oil and add leeks cooking for 5 minutes. Add potatoes, water or broth. Salt and pepper to taste. Cover, bring to boil, then simmer on medium-low for 20 minutes until potatoes are tender. Cool for 10 minutes. In batches, add leek mixture to blender; blend until pureed. Return to pot and whisk in cream cheese, stirring constantly until melted. Add milk and stir. Serve in bowls and garnish with chopped basil.

*Keep it healthy by using low fat dairy products...or not so healthy by topping soup with chopped bacon, grated cheddar cheese, chopped broccoli, and sour cream (like a loaded potato!)

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