Cream of Leek and Potato Soup
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 4 medium leeks, rinsed and cut into 1/2-inch chunks
- 2 medium onions, quartered and thinly sliced
- 3 tomatoes, peeled, seeded and diced (or one 14-ounce can of chopped tomatoes)
- 4 medium potatoes, peeled and cubed into 1/2-inch chunks
- 4 cups hot chicken broth
- 2 teaspoons sugar
- salt and pepper
- 2 cups half-and-half
- chopped parsley, for garnish
- crouton (to garnish)
- butter (to garnish)
directions
- Melt butter in a 3-quart saucepan. Gently saute leeks and onions 5 minutes until tender. Add tomatoes and simmer until mashed 25 to 30 minutes. Stir in potatoes, broth sugar, salt and pepper. Cover and simmer 30 minutes until tender.
- Before serving, stir in half-and-half. Top with parsley, croutons and a dollop of butter.
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RECIPE SUBMITTED BY
I am a very lucky woman who has a wonderful husband and two beautiful kids (DD age 11 and DS age 5). My husband's job entails moving to a different country every 2 - 3 years! We have lived in some fairly "exotic" places and some not so exotic but have always enjoyed the culture, experience, and people we meet. Of course, we also enjoy the food and are continually learning about new foods, ingredients, and ways to cook.
Currently my two kids and I are living in Virginia while my husband is overseas. We are in the middle of a house build which keeps me hopping as well as the kids' soccer practices, school activities, and sleepovers! I still love to cook but am now cooking for just one DD who fortunately, enjoys trying new foods, and one DS who only like hot dogs and cheese!
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