Creamy Potato and Leek Soup

Creamy Potato and Leek soup with roasted garlic Thanks Honeylioness


Yukon Gold potatoes
1 Large leek
chicken broth (or water and 1 bouillon cube per cup)
Garlic

Remove the green top of the leek. Slice the white stalk lengthwise and wash with cool water to clean. Cut into even slices.

In a large pan heat a bit of olive oil. Add the leeks and with the heat at medium or lower, let them soften and wilt.

Wash the potatoes. I prefer them with the skin, but you may peel them if you wish. Yukon's work the best as they have the creamiest consistency - other varieties can be too "mealy". Cut the potatoes into evenly sized pieces.

Add the potatoes to the pot, then add the broth/water until the potatoes are just covered. Place the lid on the pot and with the heat at medium, simmer until the potatoes are fork tender.

Meanwhile, peel garlic cloves to taste (I use 3-4 per batch of soup). Place them in a small pan with several pats of butter over low heat. Keep an eye on them but they and the butter should toast and become a nutty brown.

When the potatoes are done add the roasted garlic cloves to the pot. You can either use a stick blender or food processor to puree the contents of the pot into a creamy consistency. IF the mix is a bit heavy you can add more chicken broth.

I top mine with either small slices of toasted garlic bread or sautéed shrimp.

Because there is no milk or cream it stores and reheats wonderfully without “breaking” as most dairy based soups will.