Creamy Potato-Leek Soup

Potatoes, celery and leeks are cooked in vegetable broth, then pureed and heated with cream and butter to make this side dish soup.

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Ingredients:

• 8 cups vegetable broth
• 4 medium russet potatoes, chopped
• 4 celery stalks, chopped
• 3 leeks, well-cleaned and chopped
• 1/2 cup heavy whipping cream
• Salt and pepper to taste
• 2 Tbsp butter

Method

In a large saucepan, combine broth with the potatoes, celery, and leeks; bring to a boil over medium-high heat. Reduce heat; cover and cook until tender. Puree ingredients, a portion at a time, in blender or food processor until smooth. Return to saucepan; add cream. Season with salt and pepper. Heat through. Add butter and stir to melt.

Notes:

Number of servings: 6-8

Submitted By: rachel_021406
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