Enjoy This Healthy And Hearty Leek-Potato Soup
Ingredients
4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
4 cups low-sodium chicken broth
4 T butter (dairy free, I use chicken fat…2-3T)
1 medium onion, chopped medium (about 1 cup)
Salt
3 Medium yellow potatoes (about 1 pound) peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
4 sprigs fresh tarragon (or thyme)
Ground black pepper
Directions
1 Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2 Melt fat/butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3 Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprigs and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes.
4 Remove and discard bay leaf and herb sprigs. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes (or use immersion blender). Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish. We like bacon pieces or chives or sautéed & caramelized leeks. Enjoy!
Adapted from Cooks Illustrated
