Potato & Leek Soup

Directions

1. Peel and dice the potatoes. Dice the onion(s). Slice the white parts of the leeks into disks (about halfway up the green part) and put them into a collander or strainer. Wash the leeks well after slicing -- they will be dirty.

2. Melt the butter in a large soup pot over medium heat. When the butter is completely melted and starts to foam, add the potatoes, leeks, and onions. Season generously with salt and pepper and stir to coat all the veggies in the butter. 

3. Cover with a lid and leave for 10 minutes (let it sweat).

4. Remove the lid, add chicken broth (about 1 - 2 inches above the potatoes depending on starch level), and bring to a boil. Once boiling, turn down the heat and simmer until potatoes can be crushed against the side of the pot with a spoon (about 30 minutes).

5. Meanwhile, shred the cheese.

6. Once potatoes are cooked, remove soup from heat, blend until smooth. Add heavy cream and cheese. Stir until cheese is completely melted.

Notes

• Kerrygold butter is the best!

• Yukon gold potatoes are less starchy than Russet. More starchy = thicker soup. Too many Russets in the blend will turn the soup more into mashed potatoes if you don't add enough broth.

• Save the tough leek greens and onion ends for broth.

• My 24-hr Crockpot Chicken Bone Broth is wayyyy better (and cheaper) than store bought chicken broth.