Leek and Potato Soup

Hello everyone! 

It's a chilly evening in Chicago, which makes the perfect setting for soup. Today I'm sharing one of my absolute favorites-- leek and potato. 

This creamy, peppery medley is the quintessential comfort-food soup. Pair it with pajamas and a good movie, and you're set. All recipe credit goes out to my incredible mother, whose mastery of this soup I will never match.

Did I mention that it's SUPER easy to make? That means you (and I) can throw this together on any. night. of. the. week.  Student bonus times a million (thanks Mom)

I hope you all enjoy this delicious soup! 

More later.

Asiya

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Leek and Potato Soup

1 cup cut leeks (I get mine pre-cut and frozen at Trader Joe's)

1/4 cup golden onions, finely chopped

1 cup cubed potatoes 

3 tbs butter

3 cups vegetable stock

1 cup milk (I use 2%)

salt and pepper to taste

DIRECTIONS

*in-process shots below

1.  Add butter and onions to a pot over medium heat

2. Once soft and golden, add potatoes, leeks, and stock to the pot 

3. Lower heat, cover, and cook until potatoes are soft (about 20 min)

4.  Remove from heat, stir in milk, and add salt to taste 

5. Blend mixture, then transfer back to the pot on low heat. Add pepper, and water (if too thick)

Enjoy!

Note: strain after blending to achieve a smoother, silkier soup  

*see step 4, pre-blend beauty!