Creamy Leek and Potato Soup
Makes 4-6 servings
Ingredients
- 4 tablespoons garlic and herb butter (see notes*)
- 2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
- 1 onion, diced
- 2 russet potatoes, peeled and diced
- 3½ cups chicken broth
- ½ cup frozen peas
- sea salt and freshly ground black pepper, to taste
- cornbread croutons (for serving, optional, see notes**)
Instructions
- Melt butter in a large pot. Add leeks, onion and potatoes and cook, stirring occasionally, until tender, about 10 minutes.
- Add chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
- Add peas and cook for 1 minute.
- Remove soup from heat and purée. Season with salt and pepper to taste. Top with cornbread croutons, if using.
Notes
*I used Kerrygold Garlic & Herb Butter, but you can substitute unsalted butter if it's more convenient.
**To make croutons, preheat oven to 350 degrees. Cut cornbread into ¾" cubes and spread in a single layer on a baking sheet; I used leftover cornbread that I found in the freezer and defrosted, but a store-bought loaf will do. Bake for 20 minutes, stirring halfway through. Turn off oven and leave cornbread in oven for 30 minutes. Let croutons cool completely before using.
**To make croutons, preheat oven to 350 degrees. Cut cornbread into ¾" cubes and spread in a single layer on a baking sheet; I used leftover cornbread that I found in the freezer and defrosted, but a store-bought loaf will do. Bake for 20 minutes, stirring halfway through. Turn off oven and leave cornbread in oven for 30 minutes. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-leek-potato-soup/