Leek Soup

Remove and dispose of the root and any dry ends of the green leaves when necessary (you may be able to purchase leeks which are fresh and already have the green ends cut off).

Remove and dispose the outer leaves from the leek.

Thoroughly wash leeks under cold water.

First, roughly chop the white section of the leek (about 2/3 of the leek) and place on one place.

Then slice the green section (the remaining 1/3) and place it on the second plate.

The sliced green section of the leek from step 1.5.

Sauté with occasional stirring for about 2 – 3 minutes.

Then place on a plate for later steps (your pot will then be empty and you will be able to use it again in the next steps – no need to clean for the next steps).

The roughly chopped white section of the leek from step 1.4.

Sauté with occasional stirring for about 2 – 3 minutes.

3 Medium potatoes – cut into large pieces

Sauté with occasional stirring for about 1 – 2 minutes.

6 cups of chicken broth

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

Lower the heat to medium and cook for 30 minutes with occasional stirring.

Process until smooth with an immersion blender (while still cooking in the pot).

Sliced sauteed leek prepared in the step 2 (now on the plate)
1 cup of heavy cream
2 cloves of garlic – grated
Pinch of nutmeg
1 TSP of salt
½ TSP of ground pepper

Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).

Optionally, add water or broth if the liquid evaporates more than it should and then cook for an additional 3 minutes.

Taste and add salt and/or pepper if needed.