Potato-Leek Soup

So I made Potato-Leek soup on Friday. It was my favorite of the week. I say "of the week" because I've made some other great things and it might lose its place at the top!

Potato-Leek Soup

SERVES 4 PREP TIME: 15 MIN TOTAL TIME: 45 MIN

6 medium leeks (about 2.5 lbs), whites only, halved lengthwise and thinly sliced crosswise, cleaned

2 cans (14.5 oz each) reduced-sodium chicken broth

1 baking potato (8oz), peeled and diced

Coarse Salt

3/4 cup heavy cream

1/2 cup snipped fresh chives

1 In a large saucepan, combine the leeks, broth, potato, 2 cups water, and 1 teaspoon salt. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables are very tender, 20-25 min.

2 Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work. (To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid firmly with a dish towel.) Stir the cream into the pureed soup, and season with salt. Garnish with the chives. Serve immediately.

3 If desired, chill the soup: Cover loosely with plastic wrap and chill until cold, at least 2 hours and up to 2 days. If necessary, thin with water, and season with salt. Serve the soup in chilled glasses, garnished with chives.

NOTE: Leeks are dirty!! Cut them up and set them in water. Shake them around and rinse them around. Replace the water until dirt no longer shows up in the bottom of the bowl.

This soup was fabulous! It made a great rainy day meal and was so easy to make!