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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