This soup is perfect for a cold winter's night when you need something warm and creamy to fill your belly. I've been really into making larger portions of foods and freezing them for later on. I guess it's my nesting instinct starting a little early or maybe it's just the fact that I don't have as much energy as I used. Sometimes the thought of having to make dinner after coming home from work is just exhausting which is upsetting because it used to be my favorite part of the day. This recipe was quick and easy, it also made a lot so I have a full container of it in the freezer.
3-4 Leeks - Only white and light green parts
1 Onion - Diced
6-8 Russet Potatoes - Thinly Sliced
3 1/2 Cups Low Sodium Vegetable or Chicken Broth
1 Cup Whole Milk
Dried Chives or Parsley for topping
Adapted from: http://pinchmysalt.com/
Start by prepping your veggies. Slice only the white and light green parts of your leeks and then soak the discs to get all the dirt and sand out from in between the layers. You can discard the dark green tops of the leeks. When you're sure they are clean, take them out of the water and cut each slice in half. Dice up your onion and then thinly slice the potatoes with the skins still on. In a large pot over medium heat, melt the butter then add the onions and leeks. Cook about 5 minutes, stirring occasionally.
Add the sliced potatoes to the pot and pour the vegetable or chicken broth over top. The broth should cover all of the potatoes. Cover the pot and allow the potatoes to cook about 15 minutes or so, giving it a stir every once in awhile.
By this time the potatoes should be soft, using your potato masher begin to mash up the potatoes. Keep stirring and mashing until you reach a thick consistency. Turn the heat down to low and add the cup of milk to the pot. Also grind in some salt and pepper to taste.
If you are looking for a rich soup you can obviously use the heavy cream that is called for in the original recipe but I was looking for something that was a little healthier yet still creamy so I opted for the whole milk. I wouldn't suggest using skim milk with this recipe as it is too thin and will make the soup watery. I used skim the first time I made this and it didn't turn out quite right. Allow it to cook another 15 minutes over low heat with the top off, stirring frequently as it continues to thicken. Ladle into bowls, top with chives or parsley if desired and serve immediately.
Enjoy!! - Nicole
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