The recipe I use most often, I got from some blog, but now I can't locate it on the internet anymore. I printed it out a long time ago. I want to give credit, but I guess I can't. So, thanks whoever originally posted it--it's my favorite variation on this soup.
Potato Leek Soup
- 3 tbsp butter
- 4 leeks, rinsed and trimmed of the dark green part (always a big duh, but whatever)
- 3-5 potatoes, peeled and cubed (you MUST peel them for this soup!)
- 6 cups chicken or veggie stock
- 3/4 cup cream
- juice of 1 lemon (which is 5 tbsp)
- dill, however much you want
- salt and pepper
- Halve lengthways, then slice the cleaned leeks into thin, little half moons. Cube the potatoes.
- Melt the butter in a large pot. Add leeks and potatoes. (I also sliced up one carrot and tossed it in, for color.)
- Season the leeks and potatoes with salt and pepper, and toss them to coat with the butter. Saute for about 15 minutes.
- Add the broth and bring to a boil. Then turn heat down to medium, cover, and simmer for 30-40 minutes, until potatoes are soft. (I added some frozen corn here, just 'cuz.)
- Mix the cream and lemon juice together in a small bowl.
- Blend the soup using a stick blender or food processor. (I tend to blend but leave some small chunks of veggies for texture.)
- Stir in the cream/lemon mixture and dill. Keep adding salt, pepper, and dill to taste.