There's nothing i love more than soup on a chilly day and it was only 50 degrees when I woke up this morning! If living in Boston has taught me one thing, it's that there are A LOT of chilly days!
This is a very easy recipe and one that Julia Child is famous for (with good reason). I tweaked mine a little bit and topped it with croutons to add a good crunch. If you're feeling fancy or are trying to impress guests, top it with a fried oyster - sooo delicious!
If you are dairy free, just swap out the butter for the olive oil. The original recipe calls for cream but I love the richness of the potato and find that you can easily leave out the dairy.
To get the best consistency you are going to want to blend it with a hand blender, but if you're in a pinch, a food processor will do. Just make sure it cools a bit before you throw it in the plastic food processor.
2 tbs butter (or oil if you're going dairy-free)
1 small chopped onion
2 cloves of garlic
3 leeks, white and light green parts
1 quart chicken broth
chopped chives to garnish
saute the onion, garlic and sliced leeks in a pan with butter
once the veggies are tender, add the potatoes and chicken broth and simmer for about 30 minutes with the cover on, until the potatoes fall apart
add salt, pepper and blend with a hand blender until the soup is smooth. Make sure you taste the broth before adding salt as the chicken broth may be salty already