I’ve been getting pretty soup obsessed lately. Whether it be the cold temperatures or the craving for vegetables after the holidays, I can’t stop making soups! My favorite one, though, is this Potato Leek Soup.

This soup is very green, which I usually associate with “food I should eat because it’s good for me but I really just want a bowl of butter”. But once I tasted it, I was convinced it was full of cream because of it’s, well, creamy texture; but it’s just potatoes! And a hint of butter… Oh well! It’s still quite healthy because it’s chock full of leeks, and the soup per person to butter ratio is pretty low once you serve it all up.

Enjoy this soup throughout the week after making it, as it tends to get better the longer you let it sit. Stay warm this winter snow bunnies,and enjoy this lovely soup!

Ingredients:

(Serves 8)
1/2 stick Butter
3 Leeks, chopped (don’t use the dark green ends)
4 cups Chicken Broth
1 cup Water
2 large Potatoes, chopped into 1″ pieces
Salt and Pepper

1. Sauté the butter with the chopped leeks until the leeks begin to wilt.

2. Add the chicken broth and water to the mix and bring the broth to a simmer. Add the potatoes and cook for 20 minutes, or until the potatoes can easily be pierced with a fork.

3. Pour the soup into a blender to completely combine all of the ingredients together to a smooth texture. Add salt and pepper to taste. Ready to serve up this green goodness! The green color will be the only thing that reminds you there are any veggies in this delicious bowl of heaven!