Potato & Leek Soup

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This is definitely the winter of soups. The snow has been non stop this season, which I am loving. Nothing better then having a hearty bowl of soup on a cold, snowy, winter day.

My go to for a simple and quick potato & leek soup recipe is from Alice Water's 'The Art of Simple Cooking.' The only modifications I do is using a broth instead of water, and as a garnish I usually add parmesan and bacon (in this case, turkey bacon). And I usually use extra butter :)

Recipe - Potatoe & Leek Soup (4-6 servings)
- 2 pounds of leeks
- 1 pound of yellow potatoes, halved and sliced
- 6 cups of veggie or chicken broth (or water)
- 3 tablespoons of butter
 


- 2 thyme spings
- 1 bay leaf
- 1/3 cup of crème fraîche or heavy cream
- Salt

Trim off the roots and tough upper greens from the leeks. Cut in half lengthwise and slice thin. Rinse in cold water and drain. In a heavy bottomed pot, melt the butter over medium heat. Add the leeks, thyme, bay leaf, and salt. Cook until soft, about 10 minutes.

Add potatoes and cook for 4 minutes, then add the broth. Bring to a boil and turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 minutes.

Before the last step, I remove the thyme and bay leaf and use a hand blender to puree the soup.

Lastly, stir in the crème fraîche. Once cream is added, do not boil. Season to taste.

Easy! Happy eating :)