Thursday, February 21, 2013

Creamy Potato Leek Soup

I was really worried that this week was going to be another bust when it came to my meal plan.  We ended up back at the Doctors office with our oldest getting a strep test... of course it came back positive.  So when I pulled up my meal plan I was thrilled to find that this one is quick and easy.  Unfortunately the soup bowls didn't make it onto the table, but a slice of buttered bread was the perfect companion to this smooth creamy soup.  The kids liked it topped with a little shredded sharp cheddar and chives.  I loved it without the cheese. The horseradish gave it the perfect little zing.  It made wonderful leftovers as well!


Creamy Potato Leek Soup


3 tablespoons butter
1 1/2 pounds (5 cups) Yukon gold or russet potatoes, cut into 1-inch pieces
4 medium leeks, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (32-ounce) box (4 cups) chicken broth
1 cup milk
3 tablespoons chopped fresh chives (I used freeze dried chives)
2 teaspoons prepared horseradish
Chopped fresh chives, if desired


Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until leeks are softened.
Add chicken broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 25-27 minutes or until potatoes are tender. Stir in half & half.
Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives, if desired.

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