Hearty Potato and Leek Soup
It's been a little cold in SoCal recently and celebrating St. Patrick's Day made me crave some warm and hearty potato and leek soup for myself and the family. It's a quick and easy recipe that truly warms the soul (and your belly!)
INGREDIENTS & PREP
1 Leek - cut the leeks into 1" sections and slice them lengthwise. You will only need the white and light green sections.
4 Red medium red potatoes - cut the potatoes in .5" cubes (I like to keep the skin but you can certainly peel it)
1 Cup of chicken stock
1/4 cup of butter
Salt to taste
Cheddar cheese to sprinkle on top
2-3 Green onion stalks to garnish
DIRECTIONS
Melt butter in a medium sized pot and add sliced leeks. Cook the leeks for about 3-5 minutes or until they look tender.
2. Add in the chicken broth and potatoes. Keep it on low heat and cook for 30 minutes.
3. Blend the soup. I personally don't have a hand blender so I placed the soup in a magic bullet to process.
4. Taste and add salt as needed.
5. Scoop into a bowl and garnish with cheddar cheese and green onions.
6. Enjoy!
