A comforting, flavor-packed soup.
Ingredients:
2 T oil or butter
1 pound gold potatoes, chopped
1 pound leeks, sliced into rings and rinsed
1 t salt, or more, to taste
1/2 t black pepper or pinch of red pepper flakes
6 cups chicken broth or 6 cups hot water with 3 T miso mixed in
1 cup half and half or cream
Heat oil in a heavy soup pot over medium heat.
Add the leeks and potatoes and cook, stirring occasionally, until the vegetables begin to brown, approximately 10 – 15 minutes.
Add stock and bring to a simmer.
Turn down heat to a simmer and cook, covered, for approximately 40 minutes.
Remove from heat and use an immersion blender to blend until completely pureed. (You can substitute a blender or a food processor if you don’t have an immersion blender; blend soup in small batches.)
Add cream and blend once more.
Return to the heat, and taste for seasoning.
