The Budget Ecoist- Eco Living on a Budget

Leeks are a wonderfully mild onion-like vegetable, and are available throughout the year. If you haven’t tried leeks, you’ll enjoy them in this hearty and creamy potato and leek soup.

You will need:
2 tablespoons olive oil
2 large leeks, white and light green parts only, chopped
2 Russet or Yukon gold potatoes, cut into chunks
1 quart organic chicken stock, such as Swanson’s
1/2 cup milk
Salt and freshly ground black pepper

To make:
First, chop leeks and place in a medium bowl with water. Swirl leeks for a few minutes to remove grit (any grit or dirt will sink to the bottom of the bowl). Remove leeks and pat dry. In a saucepan or stock pot over medium-high heat, heat the olive oil. Add leeks and cook until soft, about 5 minutes. Add potatoes and stock, and simmer until potatoes are soft, about 20 minutes.

Using an immersion blender, puree the soup until smooth, allowing some small chunks to remain. Alternately, you can use a blender – ladle or carefully pour the soup into the blender and puree until smooth, allowing some small chunks to remain. Add milk and stir to combine, then add salt and pepper to taste.