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An easy recipe for healthy, filling and soul warming soup!
Add the olive oil and leeks into a Dutch oven or other large stock pot and cook on medium low heat for approximately 10 minutes or until the leeks are translucent but not browned. Add the potatoes to the pot along with enough chicken stock to cover them. Bring to a boil and cook for approximately 20 minutes or until the potatoes are fork tender.
Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak out of the blender. Puree most of the soup but leave some potato pieces intact, if you like. Place the soup back in the stock pot and turn the heat to medium. Add the milk and season with salt and pepper. Without the milk the soup will be extremely thick. Add more or less as you desire. The soup will also thicken in the refrigerator overnight so you can add more milk or water to thin it out to your desired consistency when you reheat it.
Garnish with your choice of croutons, bacon, cheddar cheese, scallions or chives.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!