Potato Leek Soup
This is a stand-by late summer and autumn favorite in our house. It’s super easy and basic, uses no cream, and still is lusciously delicious!
4 cups chicken (or vegetable) broth
3 c. (approx. 1 lb.) peeled, diced potatoes
1 c. chopped leeks
1 c. chopped celery
Salt and pepper to taste
Combine all ingredients in a soup pot. Bring to a boil and cook until potatoes are tender (3/4"-1" dice will take about 10-12 minutes).
Transfer to a blender or food processor and puree until creamy.
Add up to 1 c. more broth or water, if you wish to thin the soup a bit.
Season with salt and pepper.
If desired, garnish with a few snips of chives or parsley and/or a dollop of sour cream.
For a richer soup, add 1 Tbsp. butter after pureeing.
Recipe created or adapted by Liz Talley, Urban Graze
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