Easy Potato Leek Soup (serves 4)
3 tablespoons butter
3 leeks, thinly sliced
1 apple or pear, thinly sliced
1 medium or large onion, chopped
4 – 5 russet potatoes, thinly sliced (peeled or unpeeled)
Approx 4 cups chicken broth (enough to cover potatoes with an inch or so extra)
salt to taste
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions, apple/pear and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a n immersion blender, blend until desired consistency is reached. As the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add enough heavy cream to get the color and consistency you desire (approx 1/2 cup – 1 cup) . Then add dash nutmeg, salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.