Creamy Leek and Potato Soup

I made Creamy Leek and Potato Soup a couple of nights ago and ... yum. It's not really a 'cream of' soup since the base is mostly stock and the pureed potatoes give it that creamy texture. The little bit of cream that is in it is just for taste.

Whatever you want to call it, it turned out really good. I had never bought leeks before but definitely will again. It was difficult to get a feel on their flavor in this soup so next time the recipe will be more leek-centric. Maybe I'll roast them.

For info on how to clean leeks and how to cook them in just about every way possible, check out this link.

INGREDIENTS

3 tablespoons butter
3 leeks, white and green parts, sliced (wash well)
1 tablespoon minced garlic
7 cups vegetable stock
3 large potatoes, peeled, quartered
1 cup heavy cream
Salt, to taste
Pepper, to taste
Garnish (optional): fresh parsley, soft herbed cheese

DIRECTIONS

1. In a large pot, melt butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds.

2. Add the vegetable stock and potatoes. Cover and simmer gently until vegetables are tender, about 30 minutes.

3. Remove from the heat. In a food processor, puree the soup in batches until smooth. Stir cream into soup. Season to taste with salt and pepper.

4. Ladle into bowls; garnish with parsley and cheese if desired.