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Leek and Potato Soup

This is the perfect soup when winter is starting to drive you crazy. The leeks remind you that somewhere in the country, it’s starting to warm up, and the potatoes make it hearty for cold weather.

This is extremely easy—the hardest part is probably cleaning the leeks—but it’s also smooth and elegant. It would serve well as a soup course for a dinner party. I love to serve it with a dollop of sour cream and a few snips of chives. If you plan on freezing this, it freezes best before any sour cream is added.

Leek and Potato Soup

3 leeks
2 tablespoons unsalted butter
4-5 medium potatoes, peeled and diced in 1/2 inch pieces
kosher salt and freshly ground pepper
4 cups chicken broth
1/2 cup sour cream

1. To cut and clean the leeks, discard the dark portion of the leeks. Cut the white portions in half longways, then chop into 1/2 inch slices. Place the leek pieces in a large bowl full of cool water. Wait for the dirt to sink to the bottom. Use your hands or a small strainer to lift out the leeks, and dry in a paper towel.

2. In a stockpot set over low heat, saute leeks and butter for 5 minutes. Add in diced potatoes and 1 teaspoon of salt. Cook for 10 minutes, or until the leeks are tender. Pour in chicken stock and simmer, uncovered, for 15-25 minutes, or until the potatoes are tender. Add pepper and more salt to taste.

4. Working in batches, use a blender to puree the soup, then stir in sour cream. Serve with a garnish of chives and a dollop of sour cream.

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