Creamy Potato Leek Soup

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Ahhhh…the French sure do know how to make a glorious soup!  This is one of my favorites from my childhood…

Don’t be intimidated because it’s a recipe from France.  I’ve learned that some of the most delicious food they create is extremely easy to replicate.  (Hey, that rhymes!  I’m a poet and I don’t know it….) This would be one of those simple and exquisite recipes!

You’ll need 1 1/2 pounds of potatoes and 1 1/2 pounds of leeks (weigh them with their dark green stems on).  Depending on the size of the potatoes, it’ll be about 4-5 medium potatoes (these look a lot larger than they are!).  And about 3 large leeks (these from my garden are smaller than the ones from the grocery store, but separated into 3 piles they’re equivalent, in size, to 3 large).

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You’ll also need 1/2 cup of chopped celery (about 2 stalks worth).

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Peel and chop potatoes to about 1/2 inch, and chop up white and light green parts of the leeks.

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Combine with 6 cups of chicken broth in large stock pot on stove.

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Add about 1/2 teaspoon salt…

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Add about 1/2 teaspoon pepper…

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Bring to a boil over medium-high heat…

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Reduce heat to low, cover the pot and simmer for 40 minutes.

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Filling the blender about 1/4 of the way full at a time (not much more than that because since it’s hot it will expand when you turn it on and could burst out of the blender and burn your hand/body and splash all over the place…be careful!), blend all of the soup in the stock pot, until barely any little morsels of potato remain.

Return all the soup to the pot and place back on the hot burner.

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Add 1 cup, not teasing you, of heavy cream.  1 cup.  Don’t even think about skimping!  I promise it’ll make this soup unforgettable…

Season  with salt and pepper to taste and serve hot.

Soooooooo tasty!

Bon Appétit, Ma Chérie!

2 thoughts on “Creamy Potato Leek Soup

  1. The pleasure is all mine. So glad you found what you were looking for! Let me know if I can help you find anything else!!!! Have a wonderful day, Halina.

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