This classic soup is delicious hot or cold, making it a flavorful choice for any time of the year. Serve as an appetizer, or pair with crusty bread and a salad.
- 4 large leeks
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 ribs of celery, chopped
- 2 Qts. Chicken stock (or more, as needed)
- 6 large, red-skinned potatoes, unpeeled and cut into chunks
- Sea salt and pepper to taste
- Optional garnish: croutons, bacon bits
Prepare leeks by washing and slicing. Heat 2 tbsp each of butter and olive oil in a stockpot and saute leeks until they are limp, but not brown.
Add remaining ingredients to the pot except salt, pepper and garnish. Bring to a boil, then reduce the heat to low/medium and cook until the potatoes are tender.
Puree using an immersion blender, or a food processor. (For a soup with a more chunky texture, reserve 4 cups of soup and blend remaining. Combine blended and unblended mixtures).
Add more stock if needed and gently warm.
Add salt and pepper to taste.
Ladle in bowl and garnish if desired.
