Potato leek soup

I've been serving soups lately at some of my tea parties--I've always enjoyed making soups (probably my favorite type of "cooking"), so why not combine it with a tea party?  This also opened up my collecting habit to cream soup cups!

Since this party was low key, I just made the soup the same day, but it tasted fine reheated, so I'm sure it could be made the day before and put in a crock pot to make preparation easier.  The recipe below was inspired by this one on Allrecipes.  

Potato Leek Soup

 

3/4 cup butter

2 leeks sliced (small)

3 cloves garlic, minced

1/2 tsp onion powder

4 cups chicken broth

4 cups potatoes, peeled and cut into chunks

2 cups heavy cream

white pepper and salt to taste

 

In a dutch oven, melt butter over medium heat.

Sautee leeks, garlic, and onion powder until soft.

Add chicken broth, potatoes, and a few shakes of pepper.  Bring to a boil.

Reduce heat and add cream.  Simmer for at least half an hour, or until potatoes are soft.

Using a potato masher, mash the potatoes into smaller bits.

Add salt and pepper to taste.

 

And that's it!  So easy.   I found lots of recipes online that used a blender to make it smooth, but I don't think it is necessary if you get the leeks small and use a potato masher.  My taste testers (potato soup connoisseurs) all really liked the soup, so this recipe is a keeper!