Lemony Leek Soup
I spent the first 40 years of my life not knowing what a leek was.  If you don't know - find out - they're delicious!
Print Friendly and PDF
​2 tablespoons olive oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned well and sliced thin (white parts only)
     Now I use the green parts too, if they're not terribly tough.  It's up to you, 
1 to 2 cloves garlic, minced fine
6 cups chicken or vegetable stock
1/2 cup heavy cream
juice of 1 lemon
salt & pepper to taste
1/3 cup fresh parsley, chopped fine 
  1. Cook potatoes and leeks in olive oil over medium heat in a large pot.  Stir and cook until softened - about 10 minutes.  
  2. Add the minced garlic and stock, stir, and bring all to a boil.  Reduce heat and simmer for about 35 minutes until vegetables are cooked.
  3. Blend until smooth, either using an stick-blender or by transferring to a blender in small portions.  BE CAREFUL - remove the pot from the heat BEFORE using the hand stick-blender.  If using a blender with a pitcher, DO NOT over fill - only fill about 1/4 full - the hot liquid will make it explode out the top and sides.  Believe me, it's painful!  Just buy a stick blender!
  4. Add the cream.  Then add salt and pepper to taste.  Stir in lemon juice.
  5. Garnish serving bowls with chopped parsley before serving.