Potato Leek Soup
- 2 pounds yellow potatoes
- 1 white onion
- 1 leek
- 4 garlic cloves
- 2 tablespoons of butter
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
- Wash and peel the skins of the potatoes. Cut each potato into 4 pieces about equal size to cook evenly. Cover the potatoes with cold water in a stock pot. Bring to a boil and simmer until potatoes are soft (easily pierced with a fork). Drain and discard the water.
- Peel and discard outer layer of onion. Cut onion into wedges.
- Trim both ends of the leek off and discard. Cut the leek in half lengthwise and rinse all the layers, there can be dirt between the layers. Dice the leek.
- Smash the garlic cloves with the large flat edge of a knife. Peel and discard the outer layer of the cloves.
- Melt the butter in a heavy saucepan. Add the onion, leek and garlic cloves. Cook over medium-low heat for about 4 minutes.
- Add the stock and the cooked potatoes and simmer for 5 minutes.
- Turn off the heat and let the mixture cool slightly before blending in a blender. Don't over fill the blender, you may need to blend in several batches. Hot liquids expand when blended.
- Season with salt and pepper. Enjoy!