Easy Leek Soup
Creamy and indulgent, this easy leek soup is the perfect comfort food on a cold day.
4 Tablespoons Unsalted Butter
3 Large leeks (1 and 1/2 inch diameter), trimmed and rinsed well. Use light green and white parts only
1 Medium Sweet or Yellow Onion, chopped (roughly 1/2 inch dice)
2 Cups Vegetable Stock
2 Tablespoons Heavy Cream
Salt and Pepper to taste
Trim ends and dark green parts from leeks. Cut in half lengthwise and rinse under cold water. Slice into 1/4 inch half moon slices
Melt Butter in a large pot or dutch oven over medium heat.
Add leeks, onion and a good pinch of kosher salt.
Saute until onions are translucent
Add vegetable stock.
Bring to boil, reduce to simmer. Simmer 20 minutes.
Remove from heat and allow to cool slightly.
Pour soup into blender and puree on high speed for one minute.
Wipe out your soup pot.
Return soup to cleaned pot.
Stir in the cream and adjust salt to taste
Reheat soup if necessary.
Garnish with fresh cracked black pepper.