BLUE GOOSE FARM ~ Nicktown, PA

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Potato Leek Soup

2 T olive oil

4 leeks, thinly sliced using all of the white and the tender green

4 C potatoes, peeled and cubed

5 C water (OR 2 ½ C water and 2 ½ C chicken broth)

1 (8oz) block cream cheese, softened and cut up

½ C milk

In a soup pot, warm oil over medium heat. Add leeks and cook for 5 minutes to soften. Add potatoes and water (and chicken broth if using this ratio). Salt and pepper to taste. Bring to boil, then simmer for 20 minutes until potatoes soften. Remove from heat. Using an immersion blender, puree potatoes and leeks into a mashed, smooth and creamy soup. You may also use a food processor -be sure to let soup cool about 15 minutes before doing so, and you will have to do this step in batches. When soup is smooth, add cream cheese and stir. Then add milk and stir.  Serve warm.

NOTE: Feel free to garnish with cheddar cheese, bacon, fresh green onions, chives, basil or parsley.