So I really do love grocery shopping. Minus the crowds. But the weird schedule with riding at night makes shopping on the internet and picking up the groceries pretty helpful some weeks. The problem is, you don’t always get what you ordered, and apparently sometimes green onions = leeks? I wasn’t sure what else to do with 3 large leeks besides potato leek soup! As much as I am not a potato fan, this came out well enough that I actually liked it. 🙂 This was very simple, and I used an immersion blender to get it smooth.
- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
- 2 large russet potatoes (about 18 ounces total), peeled, diced
- 2 stalks celery, chopped fine
- 4 1/2 cups (or more) chicken stock or canned low-salt broth
- 2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes and celery. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.