Potato Leek Soup

Recipe by Amber Roe
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub the potatoes and cut them into 1 inch chunks.
  • Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
  • Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
  • Remove from heat, and let it cool until it's no longer too hot to puree.
  • Puree the soup in a blender or food processor in batches.
  • Return the puree to the pot.
  • Stir in the milk.
  • Add black pepper to taste and adjust salt if necessary.
  • Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
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