Leeky Potato Soup

I was first introduced to this soup by my Husband over 7 years ago. We lived in a small apartment with a *teeny* tiny kitchen, but we used it to the fullest! He taught me so many things when it comes to "finding my way around the kitchen" so-to-speak. One of my favorite recipes we made was Potato Leek soup- it was amazing! Every time I've made it since then, I've tried to make it as good as it was the first time. It's not quite there yet, but still worth sharing! 

Ingredients:

• 3 leeks
• 1/2 vidalia onion, chopped
• 2 medium russet potatoes, washed and cubed
• 1 tbsp flour
• 1 tbsp butter
• 4 cups of broth
• 1/2 cup cream
• salt and pepper

Directions:

1. Thoroughly wash the leeks, cut off the dark green stem, and coarsely chop the remainder
2. In a medium pot, melt butter and add the flour (this is a roux) on low heat- mix well
3. Add the broth, potatoes, leeks, and onion- bring to a boil
4. Cover the pot and simmer on low for 20-25 minutes until the potatoes are tender
5. Pour the soup into a blender and pulse 5-10 times. You can make this as smooth or as chunky as you like. I prefer mine slightly lumpy- gives it some texture :)
6. Pour the soup back into the pot, add the cream and salt & pepper to taste.

We usually serve our soups with a crusty bread (this is optional of course, but a nice touch!)

Bon Appetit!

Meg