Potato Leek Soup

Potato leek soup is one of the most basic, simple, and delicious soups out there. It doesn't need anything more than leeks, potatoes, water/stock, and cream. There are variations, of course, but that's the gist of it.



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

Ingredients:

• 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

Preparation:

1. Halve lengthways, then slice the cleaned leeks into thin, little half moons. Cube the potatoes.
2. Melt the butter in a large pot. Add leeks and potatoes. (I also sliced up one carrot and tossed it in, for color.)
   
3. Season the leeks and potatoes with salt and pepper, and toss them to coat with the butter. Saute for about 15 minutes.
4. 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.)
   
5. Mix the cream and lemon juice together in a small bowl.
6. Blend the soup using a stick blender or food processor. (I tend to blend but leave some small chunks of veggies for texture.)
7. Stir in the cream/lemon mixture and dill. Keep adding salt, pepper, and dill to taste.