Potato Leek Soup

Ingredients

  • 2 large leeks, greens removed, split lengthwise and washed, rough chopped

  • 2 large or 3 small russet potatoes, peeled and cut into rough cubes

  • 3-6 cloves of garlic, peeled and smashed

  • butter

  • olive oil

  • nutmeg

  • bay leaf (optional)

  • salt and pepper

  • broth or better than bouillon

  • dairy, such as milk/cream/sour cream

  • chopped chives (optional)

Directions

  1. Fry the leeks and garlic in the butter and oil. Until soft but not brown.

  2. Add the potatoes, broth, herbs, and spices.

  3. Boil for about 10-12 minutes until the potatoes are soft.

  4. Reduce the heat and add the dairy. Blend with a hand blender AS LITTLE AS POSSIBLE. Use a hand masher if you want. Too much blending will turn the soup into a sticky paste.

  5. Season and serve, optionally with chopped chives.

Source