Cecilia's Potato Leek Soup

Submitted by Mcosta

"This is one of my favorite soups that my mother-in-law makes. Its simple to make and a staple starter course at our big family gatherings, especially when the grand kids are around."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 10-12

ingredients

• 1⁄2 cup butter
• 1 large bunch leek
• 8 -10 medium potatoes
• 1 pint half-and-half
• 1 teaspoon salt
• 1⁄2 teaspoon white pepper
• crouton

directions

1. Clean the leeks well. Slice in thin strips and separate white/light green parts from dark green parts.
2. Peel the potatoes and cut into 1 inch cubes.
3. In large soup pot, melt the butter.
4. Saute the leeks (white and light green only) in butter on low heat for approximately 5 minutes. Be careful not to brown the butter.
5. Add the potatoes to the pot and add enough water to just cover the potatoes and leeks. Bring to a boil. Turn the heat down and cook until the potatoes are tender (approx. 20 min).
6. Remove from the heat and carefully use a hand blender to puree until smooth.
7. Put the pot back on the stove and add the dark green leeks. Heat on low for approximately 5 minutes.
8. When the green leeks are soft, add half-and-half (the amount depends on your preferred taste and thickness of the soup).
9. Season with salt and white pepper to taste.
10. Serve with croutons.