Potato & Leek Soup

January 22, 2012

Yields 4 servings, 40 minutes cook time.

  • 3 Tbs unsalted butter
  • 4 med sized Yukon Gold potatoes scrubbed, peeled (optional). Cut into chunks.
  • 4 leeks washed & chopped (remove green leaves)
  • 1/4 tsp white pepper

Melt butter, stir in potatoes & leeks & white pepper, cook over medium heat, stir occasionally until leeks are soft.

  • 5 Cups chicken broth

Add broth, simmer uncovered until potatoes are very tender, about 30 minutes (depending on size of chunks). Remove from heat, use hand blender to puree. Taste and adjust salt & pepper.