This is the basic outline rather
than a true recipe for Potato Leek Soup.
Like most soups I don’t measure anything, just make it
to taste, based on how many leeks and potatoes
I want to use.
Potato Leek Soup
3 or 4 leeks, cleaned and the white part cut into 1/2 inch pieces
3 large Russet baking potatoes (or more if small)
2 tablespoons butter
1 garlic clove
fresh thyme
salt, pepper
chicken broth
heavy cream
Chives (Optional)
Sauté the leeks and potatoes in butter for a few minutes or until
leeks start to soften. Add the garlic, chicken broth, salt, pepper
and fresh minced thyme.
Simmer for 30 minutes or until the leeks and potatoes are soft.
Purée with a stick blender or pour mixture into a blender and
purée. Add the cream and serve. (top with chives if using)
Moe does like to have bread with his
soup usually toasted.
And sometimes with just buttered bread.
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