FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Garden Fresh Potato Leek Soup



  • 3 cleaned and sliced leeks
  • 4 large Yukon gold Potatoes, cubed
  • 32 oz Chicken broth
  • 3-4 tablespoons butter
  • Salt & Pepper to taste
Cook potatoes until tender, drain save water if you need more for soup. Meanwhile saute the leeks until tender in the 4 tablespoons of butter. Heat a 32 oz container of chicken broth or use your own homemade and add potatoes and leeks and simmer about 20 minutes on low heat to absorb all flavors. Once done use an immersion blender and puree all together to soup consistency. It will look and taste like you added cream but no cream needed in this super healthy soup. Add salt and pepper to taste. Best if you make it a day ahead and let it sit overnight in refrigerator

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