Leek(y) Soup

Leeks have a slightly onion flavor which can be enjoyed in a variety of dishes. Since they grown under ground, they tend to have dirt trapped in them so rinse or wipe with damp clean kitchen towel.

I decided to make a slightly healthy version of my personal favorite, Potato leek soup. The creamy potato, sweet leeks, some cream (I didn't have any on hand and used half and half) shallot creates a subtle onion and garlicky flavor. I added carrot and celery for more of a veggie boost and viola. A slightly healthier version. Enjoy

You will need:

6-baby yukon gold potatoes skinned and diced
1-batch of leeks cleaned and chopped
2 1/4 cups of low sodium broth or stock
1-tbsp chopped celery
1-tbsp-chopped carrot
1/2 minced shallot
2-tbsp Half and Half
3-tbsp unsalted butter
1-tbsp Olive Oil

Equipment:
Food Processor or Potato masher

In a large pot add half the butter and the oil and slowly cook the leeks until tender, about 5 minutes. Add the shallot, celery, carrots and cook for an additional 2 minutes. Next add the Broth, Stock or water and bring to a simmer. Add the potatoes, remaining butter and cream or half and half and cook on low for about 30 minutes or until potatoes are tender.

With a slotted spoon, remove 2 cups of the veggies and place in food processor. It takes just a few pulses. If you prefer it a little chunkier, use a potato masher until you reach desired consistency. Place the mixture back in the pot and combine. Let cook for another minute or two. Then eat immediately or let it come to room temperature (my favorite)

Serve with some of the following garnishes if desired: Parsley, crumbled bacon or cheese.

Happy Eating!