Potato Leek Soup

Warning:  if you’re concerned with maintaining your figure, do not make this soup one of your dietary staples…My excuse for indulging; when I was obsessed with this recipe I was pregnant!

Caloric content aside, I have to say this is one of the richest, most delicious soups I have ever had.  And it’s so easy to make.

I recommend trying it at least once — even if you are able to stop at one bowl, the beauty of this soup is that there will always be people standing in line to finish off the rest for you.

Potato Leek Soup

1 cup butter
2 leeks
salt/pepper to taste
1 qt. chicken broth (I like to use organic)
1 tbsp. corn starch
4 cups peeled & diced Yukon Gold potatoes (yes, it matters!)
2 cups heavy cream

Melt butter over medium heat in a large pot.  Cook the leeks in the butter until tender, stirring frequently, about 5 minutes.  In a separate bowl, stir the corn starch into the chicken broth and pour the mixture into the pot.  Add the potatoes and bring to a boil.  Pour in the heavy cream, and reduce heat and simmer until the potatoes are tender.  Salt and pepper to taste.

If you want to make the soup a little less rich, you could reduce the amount of heavy cream to 1 cup, and/or reduce butter to 1/2 cup.  If you like leeks, you could definitely add more.  Adding cooked, chopped bits of bacon would also kick it up a notch!

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