Potato Leek Soup

In some parts of the country, it seems like eternal winter, but here in Utah it's been mild and lovely for weeks. Before the chill is completely gone from the air, here's a favorite soup recipe.

This soup is simple yet delicious, and it means that I'm always on the lookout for beautiful leeks in the winter. Like most leek recipes, this soup uses the lower white section of the leek, so the more white there is, the more you can use in the soup. So beautiful leeks to me have long lower white sections. The chives or green onions as a garnish are technically optional, but they significantly enhance the taste so I highly recommend them.

It's best served with a loaf of crusty bread--beer bread is a good option.

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Potato Leek Soup

Source: my Aunt Sandy Boizelle, via the Spackman Family Cookbook

2 celery stalks, thinly sliced (optional)
3 medium potatoes, peeled and sliced 1/8 inch thick
2-3 leeks, washed thoroughly and sliced 1/8 inch thick (don't use the tough green part, just the white part)
3 cans (about 4 1/2 c) chicken broth
1 can of cold water
1/2 c whipping cream
2 T butter
1 teas salt
1/4 teas pepper
chopped chives or scallions

Combine potatoes, leeks, chicken broth, and water in a large heavy pot and cover. Bring to a boil over medium-high heat. Reduce heat and simmer 35-45 minutes or until vegetables are tender. Without draining off broth, mash vegetables in the pan with a potato masher. The original recipe says to mash until quite smooth, but we like it a little chunky. Add cream, butter, salt and pepper and heat just to boiling point but do not boil. Serve with chives or scallions to sprinkle on top.