A simple, creamy potato leek soup from Terri Board — leeks and potatoes simmered in water until tender, then partially blended for a silky texture. Finished with milk or heavy cream.
Ingredients
3 Tbsp butter
3 c leeks, sliced and washed
4 c potatoes, peeled and diced
Salt and pepper to taste
8 c water
2 c milk or heavy cream
Instructions
In a large pot, melt the butter over medium heat.
Add the sliced leeks and cook, stirring occasionally, until softened.
Add the diced potatoes and season with salt and pepper.
Add the water and bring to a simmer.
Cook until the potatoes are completely tender, about 20–25 minutes.
Carefully transfer about ¾ of the soup to a blender and purée until smooth.
Return the puréed soup to the pot and stir in the milk or heavy cream.
