potato leek soup with a kick

How To Make potato leek soup with a kick

• 
  1

  Chop leeks then rinse multiple times to ensure all sandy grit is gone. Set aside to drain.
• 2

  Rough chop the onion. Set aside while oil and butter are melting in pot.
• 
  3

  Peel and chop potatoes into chunks about 1-inch in size. Let sit in large bowl of water until ready to add to pot.
• 4

  Place the oil and 1 TBSP of the butter in large soup pot to heat. When heated, add the onions and leeks. Cook until translucent, about 7-8 minutes. Add the garlic and stir while cooking for 1 to 2 more minutes. Drain excess oil/butter before adding the chicken stock.
• 
  5

  Add chicken stock to the pot. Stir. Add the diced potatoes. [I reserve about 1 cup of the diced potato to add at the end because we like some chunky pieces in our soup, but it's not necessary. You can cook all of the potatoes without reserving any if you prefer your soup to be completely creamy.]
• 6

  Add the 2 cups of water. Add the spices. Cover pot and cook for 10 to 15 minutes until potatoes are fork tender.
• 
  7

  Use an immersion blender to blend all ingredients in the pot until creamy smooth. Taste to determine if more salt and pepper are required and adjust at this time.
• 8

  Add the half & half and butter. IF you're following instructions for chunks of potatoes in the creamy soup, add the chunks at this time. Cover pot with a lid and cook on medium-low for additional 10-12 minutes until fork tender, stirring frequently to prevent soup from sticking to bottom of pan. Serve hot.
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