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There’s something about the combination of potatoes and leeks in a creamy soup base – it’s a terrific comfort food.
|Directions||Sauté the leeks in butter over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk,* ½ c at a time.
Stir in 2 c milk, salt, and pepper and simmer for 10 minutes.
You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup.
Garnish with additional pepper and parsley and serve.
|Notes||*Adding milk rather than additional stock or water during the potato-cooking stage will give you a richer, creamier soup.
Also see my recipe for plain old potato soup.
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Laura K. Lawless
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