Potato & Leek Soup

If the increasing frequency of soup posts on this blog hasn’t yet made this clear, the nastier it gets outside, the more I make soup. For me, potato & leek soup is a comfort food and the inclusion of milk and cheese reflects that. For a thinner consistency, add less milk/cheese or more chicken broth.

Potato & Leek Soup

4 servings

2 tablespoons butter

2 leeks, washed and chopped

1 medium onion, diced

4 potatoes, peeled and chopped

1/2 teaspoon smoked paprika

3 cups chicken broth

1/3 cup milk

1/3 cup cheddar cheese, grated

Heat the butter in a large pot over medium heat. Add the leeks and onion, and cook until softened, roughly 6 minutes. Add the potatoes and paprika, and cook for an additional minute, stirring thoroughly. Add the chicken broth, cover, and bring to a low boil. Cook for 15 minutes, or until the potatoes are extremely tender. Remove the soup from the heat and blend until smooth. Stir in the milk and cheese and reheat the soup over medium-low heat until the desired temperature is reached.


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