I love soups that are a meal of their own. Potato leek soup definitely falls into that category - it is thick, tasty and quick too. Perfect for those cold days or when you want something quick with little fuss.
keep reading for ingredients and directions:
Ingredients:
- 8 cups chicken broth (gluten free)
- 6 yellow potatoes; cubed {i like leaving the skin on but you can take it off}
- 2 leeks; washed, peeled & chopped
- 1 sweet onion; chopped
- 1/4 cup butter
- 1 cup sour cream {we use lactose free}
- salt and pepper to taste
- In a large pot add chicken broth and potatoes; bring to a boil & simmer for 20 minutes
- In the meantime add butter to a skillet and melt. Add chopped leeks & onion; saute for 10 minutes until soft
- When the potatoes are finished; add cream, leeks & onion and salt & pepper.
- Stir together breaking up the potatoes to the consistent you like.
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