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Potato Leek Soup

POTATO LEEK SOUP

I prefer Yukon Gold potatoes but any potato works in here. Baking potatoes will make a thicker soup. Leftover cooked potatoes are great in this soup.

1-1/2 cups sliced leeks or yellow onions, chopped
Olive oil or spray
4-6 cups diced Yukon Gold potatoes with some skin left on
2-3 cans chicken broth
1-1/2 cups milk, half & half or fat free half & half
1 to 1-1/2 cups dry instant mashed potato flakes
Salt and pepper to taste
Cheddar cheese, Sautéed bacon, Green onions for garnish

Sauté leeks in a bit of olive oil until they smell fragrant. Add potatoes and broth and bring to a boil. Boil, if using raw potatoes, until potatoes are tender, about 15-20 minutes.

If using cooked potatoes, bring to a boil and lower to a simmer. Add milk and continue to simmer until flavors blend. You can now puree some of the potatoes with a hand blender or mash with a potato masher, or leave as is and starting adding potato flakes to thicken the mixture.

Stir to blend and add seasonings to taste. Serve potato leek soup with choice of garnishes. Serves 6-8

Enjoy this potato leek soup!