Soup of the Week: Leek Potato

The leeks at the grocery store were calling my name, so I bought a potato and an onion, too.   That's all you really need for this lovely, soothing soup. 

Leek Potato Soup
2 large leeks
1 russet potato
1/2 medium Spanish onion
2 cans of chicken broth, low sodium
1 T butter and 1 t. olive oil
salt to taste

Use the white and light green parts of the leeks.  Cut off root.  Slice down the middle and crossways to make crescents.  Wash thoroughly, by placing them in a large bowl, fill with cold water, rinse thoroughly, let the grit fall to the bottom of the bowl of water, skim the leek crescents out and set aside.

Chop the onion.  In medium pot with a cover, melt the butter and olive oil over medium heat.  Add the onion and  let it sweat, while you peel and dice the potato. 

Add the leeks and the potato to the onions and stir together.  Salt lightly. 

Cover with chicken broth.  Bring to a boil, lower to a simmer, partially cover. Simmer for 1/2 hour. 

Let it cool for a while, then puree.  Adjust seasoning, if needed.

Serve warm, garnished with diced bacon or something else crispy.

If you want a creamier soup, you could add 1/2 cup of cream or half-n-half, or 2% evaporated milk.