Potato Leek Soup

The weather has been so warm this winter that you might want to serve this soup cold! Super simple to make, and rich and satisfying, this is one of my winter favorites.

12 oz. leeks, white and very light part only, risned well to remove any sand, and coarsely chooped
2 1/2 oz. celery, rinsed and coarsely chooped
4 oz. yellow onion, coarsely chopped
1 1/2 lbs. russet potato, peeled and sliced intoi 1/2″ slices
1 oz. butter
6 cups chicken broth, vegetable broth, or water
2 t. kosher salt
20 turns black pepper
2 cups heavy cream (optional, but make the texture better)

Carefully measure and prepare all ingredients.

Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,

and sweat until softened.

Add the liquid and potatoes, and increase the heat to high.

Bring to a boil, then reduce to a simmer. Cook 40 minutes.

Remove from the heat, and puree using an imersion blender or blender.

Add cream, and puree to incorporate,

then correct seasoning to taste. Serve hot of cold.

Happy Winter!!