Potato leek soup

A great "Comfort Food" soup, and so easy to make!
 

Potato Leek Soup Recipe

• Prep time: 5 minutes
• Cook time: 30 minutes

Ingredients

• 1 large leek, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 3 stalks celery, chopped fine  (I like to include the tops of the tender small stalks)
• 2 Tbsp olive oil
• 4- 5 cups water
• 2 vegetable stock cubes
• 4 potatoes, peeled, diced into 1/2 inch pieces
• 1 c frozen corn
• 1 t. Italian seasoning ( I use Dean Jacob's Italiano Grinder, it has garlic, basil, sea salt, fennel, oregano, marjoram, bell pepper, crushed red pepper and comes with a grinder lid, so herbs always taste fresh!!  See photo) 
• Salt & Pepper

 

Method

1 Cook leeks in oil in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes, stir frequently so they don't brown, just get soft.

2 Add water, broth cubes, corn and potatoes. Bring to a low simmer and cook for 20-30 minutes, until potatoes are soft.  Scoop about half of the soup mixture into a blender, puree and return to pan, or use a immersion blender until half the mixture is pureed, with still plenty of chunks.    Add the Italian seasoning, and salt and pepper to taste. 

 

Yield: Serves 4-6, although recipe is easily doubled for a crowd.