Potato soup with Leeks.
2 pounds red potatoes
4-5 leeks, white and light green only
1 carrot, chopped fine
7 c chicken broth
2 c half n half
1 Tblsp parsley (dried is fine)
2 Tblsp olive oil
2 Tblsp butter
2-3 cloves of garlic chopped
1 tsp salt
1 tsp pepper
Heat the oil and butter in a soup pot. Clean the leeks real well and chop them up into about ¼ pieces or so, they will cook down. Chop/mince the garlic & carrots. Throw the garlic and leeks into the oil and butter and cook quickly for about 3 minutes. Throw in the carrots and turn down the heat to cook for another 20 minutes. They will be softened.
While the leeks, carrots & garlic are cooking, chop up your potatoes into bite size pieces, about the same size throughout. That should take about 20 minutes or so. When you are done chopping, throw the potatoes into the pot and add the chicken broth, salt & pepper. Let this cook until the potatoes are cooked through, and then add the half and half. Get out your potato masher and mash everything up or you can take about half of the soup and run it through your food processor. Be careful, it will be hot.
At this point, you can add cheese if you want. When I add cheese, I usually add parmesan or cheddar. Taste for seasoning and add if needed. Serve with cooked crumbled bacon, chopped green onion or a little cheese on top, or all three! Fresh parsley would look pretty too.
Creamy potato soup.
I have to tell you one more thing; save some for the next day because it will be even better then!
Thanks for reading!