Classic Potato Leek Soup

Submitted by Chef mariajane

"Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 tablespoon butter
• 3 leeks, white and light green parts only, thinly sliced
• 2 stalks celery, thinly sliced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 large potatoes, peeled and diced (baking or yellow-fleshed)
• 2 cups vegetable broth or 2 cups chicken broth, sodium-reduced
• 2 cups milk
• 2 tablespoons lemon juice, freshly squeezed

directions

1. In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
2. Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
3. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
4. In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
5. Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
6. Stir in lemon juice and season to taste with salt and pepper.
7. COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

Reviews

[kristinalewis42]

This soup is great ! Just like something You would order from a restaurant. When sautéing the leeks I added some chopped onions and 3 garlic cloves. Very good, I would recommend this to anyone and even beginner cook, because, this is not hard for anyone to make..