This is a sure-to-please recipe for the leek geek in your life. I’m often inspired to make this velvety soup when I see leaks poking out of shopping bags at my local market. Warming and nourishing, this quick soup is perfect for a chilly evening. Be sure to carefully wash leeks once you’ve removed the dark green leaves and cut the stalk in half; you will often find hidden dirt here, which a quick rinse with cold water will remove. The soup is traditionally finished with a touch of milk at the end to give it a creamier consistency, but you can omit milk and butter if you want to make the recipe dairy-free.
In a large pot, melt butter and sauté onion until translucent, about 3–5 minutes. Add leeks and cook until they sweat, another 3–5 minutes. Add potatoes and cover with water. Boil and then bring to a simmer on medium-high heat and cook until potatoes are tender (20–25 minutes). Transfer to a blender, or use an immersion blender to mix until puréed. Season with salt and pepper to taste. Slowly stir in milk, if using it, until you’ve reached a velvety consistency. Serve topped with fresh parsley.
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