Kitchen Supplies: 

  • Large pot
  • Blender or food processor

Recipe by: Aberdeen's Kitchen, www.aberdeenskitchen.com
Serves: 2
Prep Time: Quick & Easy

Ingredients

4 leeks, bunched

4 lbs. potatoes, white

3 tbsp. organic unsalted butter, 454g

6 cups vegetable broth

to taste salt & pepper

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Prepare the Leeks
• Cut the leeks in half lengthwise and clean them by fanning under water to remove dirt.
• Slice thinly, about ¼ inch thick.

Make the Soup
• Melt butter in a large pot over medium heat. Add leeks and salt, stir occasionally for 7-10 minutes.
• Once leeks are soft, add the potatoes and chicken broth.
• Turn up to medium-high heat and bring to a boil.
• Reduce heat, cover, and simmer for about 25 minutes, until potatoes are cooked through and break apart from the touch of a spoon.
• Remove about ½ the soup from the pot and blend in a blender or food processor until smooth. Pour back into the pot.

Bring It All Together
• Divide evenly and enjoy!