Ali's Potato Leek Soup
By: Allison Kline
Published: Thursday, December 10, 2009 - 4:01pm

Ingredients




2 tablespoons butter
2 large leeks
1 pound yukon gold potatoes
4 cups vegetable stock
3 cups water
2 bay leaves
3 sprigs fresh tarragon, minced
1 teaspoon dill
1/2 teaspoon ground pepper
salt to taste

Preparation

1 Cut off bottom of leeks. Slice in half lengthwise and rinse well under running water. Thinly slice. 2 Saute leeks in butter in large pot with dill, tarragon, salt and pepper until translucent and soft. 3 Add potatoes, stock, water and bay leaves. 4 Bring to boil, then reduce heat and simmer until potatoes are soft. 5 Remove bay leaves then puree half (or more) of the soup to give it a creamy base.

About


To puree, either remove half of the soup, bled it in a blender and return to the pot, or use an immersion blender.