Saturday, April 3, 2010

Potato Leek Soup

Adapted from Crazy Plates

Got a bunch of veggies in your fridge? This is a great soup. If you blend it smooth, the kids will have no idea what kind of veggies they are eating. You can top it with bacon bits for a little extra hit of flavor, too. Try serving with some crusty bread and broccoli salad for a bit of extra crunchy goodness.

1 tbsp butter
2 cups sliced leeks (white parts, plus 1 inch of green part)
1 cup chopped celery
4 cups chicken broth
3 cups peeled, diced Yukon gold potatoes
1 cup chopped carrots
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 cup buttermilk

Leeks can be a bit gritty. Put them in a colander and run them under cold water to wash them well before you use them.

In a large soup pot, melt the butter and saute the leeks and celery for about 5 minutes, until they are cooked through. Add the potatoes, carrots, chicken broth, thyme, salt and pepper and bring to a boil; reduce the heat, cover, and simmer for about 20 minutes until the veggies are cooked through.

Blend the soup with an immersion blender, in a food processor or blender until it's as smooth as you like it. Pour it back into the pot and stir in the buttermilk. Heat through and serve.

*This soup doesn't freeze well, it tends to separate

Serves 6
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