Easy Potato Leek Soup
Believe it or not, this soup actually freezes ok, but the components do separate, so you must add dairy after it's thawed to bind the ingredients back together. And if you bring a frozen container to work to heat up for lunch? Stir in one or two of those small containers of creamer at the end! This recipe makes two, 2-cup servings.
2 Leeks, washed and roughly chopped
1 T. Butter
1 T. Olive oil
1 Shallot, roughly chopped
2 Slices of Bacon, diced
1 Lb. of Potatoes, 1/2 inch dice (I used Keuka Gold, but you can sub Yukon Gold)
3 C. Chicken broth
Splash of milk/half and half/cream
Chives, minced (for garnish)
Fresh ground black pepper
Saute leeks in butter and oil over medium heat for about eight minutes (until softened but not browned).
Season liberally with salt and pepper; add shallot and bacon to the leeks and cook for two minutes.
Add potatoes and broth; bring broth to a boil and then turn down heat and simmer, uncovered, until potatoes are tender.
Turn off heat and let cool slightly; puree with an immersion blender (or in batches in a regular blender) until desired consistency.
Stir in a splash of milk, half and half, or cream before serving; garnish with chives.