Potato Leek Soup

This is a lovely soup for winter or summer days.  It is easy to make and has no cream or milk, so it is very healthy for you!  So whip up a batch and enjoy this creamy soup.  It freezes well but be aware that when you unfreeze it, it looks like a gloppy mess.  If you just put it in a pan and reheat it while whisking with a wire whisk it will heat up beautifully!  I love to enjoy this with and open face grilled cheese sandwich or you can try this souped up version here.


Potato Leek Soup


3-4 cups Yukon Gold potatoes, peeled and cut up
3 cups leeks, thinly sliced
1 Tablespoon Celtic Sea Salt
Black pepper to taste
Herbs for garnish parsley and chive


Cut the leeks in half lengthwise and wash the layers carefully.  Leeks push dirt up into the stem as they grow so be really thorough in your washing.  Then slice into little half moons.  I usually use about half way up on the leeks, into the green part.


In a large pot add the potatoes, leeks and salt.  Then cover with water.  Simmer on medium to low heat for about 40 minutes, until vegetables are very tender.  You can cover with a lid while simmering.  Next you whip out your hand held blender and just  blend the heck out of the it until you get a creamy texture.   If you don't have a hand held blender you can blend in batches until smooth.  Taste and adjust the salt and pepper and add your chopped herbs on top.


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