Fall is in the air! Well... maybe not just yet for us here in Tampa....
The best thing about fall (second to apple crisp, of course) is warm and cozy comfort meals! This potato leek soup is one of our favorite meals to turn to when the humidity breaks and the weather starts to turn cool. Plus, it's super easy!
What you'll need:
-2 large baking potatoes, peeled and cut into large chunks
-2 leek stalks, chopped (exclude darkest green part)
-1 tbsp. butter
-about 5 cups of chicken or veggie broth (one of the larger size cans)
-2/4 cup water
-1 tsp. tarragon
-1 tsp. salt
-1 tsp. pepper
-1 bay leaf
What to do:
Place peeled potatoes in a large pot with broth and bay leaf. Boil covered for about 40 minutes, or until potatoes are soft. Remove bay leaf.
In a frying pan, melt butter and sautee leeks over medium heat for about 5 minutes. Add leeks, tarragon, salt, pepper and water to potato and broth. Cover and simmer for 20-30 minutes.
Remove contents from pot and puree in blender. Add back to pot and simmer a few more minutes before serving.
Serve hot with some crusty bread for dipping! Enjoy!