I love cream of leek soup, my mom and grandma like it chunky, so when I make it I puree half and leave the other half chunky! Makes everyone happy 🙂
What you will need:
- 4-5 cups cut up leek
- 2 medium size potatoes
- 1/2 cup milk
- 1/2 cup 5% or 10% cream*
- 2 tbsp salted butter
- 2 tbsp olive oil
- salt and pepper
Cut leeks in small chunks and rinse by setting it in a big bowl of water, rinse and drain until leeks are clear from sand and dirt.
Melt butter in a large pot, add olive oil and saute the leeks until tender. Peel potatoes and cut into cubes. Add potatoes to pot with the leeks, fill with water just enough to cover the mixture, I would say about 3-4 cups worth, then add in the milk and cream, season with salt and pepper. Cook on low heat partly covered till potatoes are tender.
Serve chunky or puree with hand blender, enjoy!
*Cream is optional, you may just use milk, I do at times but if I really want a creamy and flavourful soup, then I use the low fat cream.