Creamy Potato Leek Soup (without the cream!)
Adapted from an Emeril Lagasse recipe
Recipe type: Main Dish, Soup
  • 3 tablespoons butter
  • 2 leeks, cleaned and chopped, white and green parts
  • 2 minced garlic cloves (I used my garlic press)
  • 6 cups vegetable broth
  • Appx 1½ pounds russet potatoes, peeled and quartered
  • Salt and pepper to taste
  • ⅓ cup chopped fresh parsley
  1. Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.
  2. Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.
Recipe by This Week for Dinner at