Potato Leek Soup

Potato Leek Soup

2 T EVOO

2 T salted butter

20-25 red potatoes, peeled and diced into 1/2”

cubes

1 bunch leeks, cleaned well and finely minced

2 cloves garlic, finely minced

1 tsp coarse salt

1 tsp white pepper

1/2 tsp garlic powder

1 pot Vegetable stock

1/2 c heavy cream

Garnish:

drizzle of EVOO

thyme, finely minced

rosemary, finely minced

green onions, sliced

shredded cheddar

bacon, chopped, cooked and drained

Make sure you have vegetable stock already done (can substitute store bought vegetable broth).

Put EVOO and butter in skillet; heat over medium heat. When butter melts, add leeks and garlic. Sauté 5-7 minutes until leeks have softened.

Place leeks and garlic in crockpot. Add potatoes and season with salt, pepper and garlic pepper. Add vegetable stock. Cover and cook on high for 1 hour. Reduce heat to low; cook an additional 4-6 hours.

Use an immersion blender to blend until completely smooth. Add heavy cream and blend again. Soup should be thick.

Ladle into bowls, garnish as desired.

Great with Italian Herb Crusty Bread.