Potato Leek Soup

This is a great soup for a cold day.  While I do add some cream and milk, I significantly reduced it from the many cups required in recipes by Emerald and Paula.  I think over all it is still very hearty and filling, while being healthier and really tasty.  Randin said this was better than any soup he has ever had at a restaurant, so I highly recommend you all make it!

Potato Leek Soup

2 tablespoons butter or olive oil
2 leeks, washed and sliced

2 cloves garlic, diced
salt to taste
1/4 teaspoon chile powder
6 cups vegetable broth (enough to cover leeks and potatoes)
2 large potatoes, peeled and cubed
2 bay leaves
freshly-ground pepper to taste
1/4 cup low fat milk
2 tablespoons cream

1. In a large pot, heat the butter or olive oil over medium heat.

2. Add the sliced leeks and garlic and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they’re completely soft and wilted.
3. Add the chile powder, and stir for about 30 seconds, cooking them with the leeks to release the flavor.

4. Add the potatoes and bay leaf.  Add enough vegetable broth to swathe the mixture.
5. Cover and simmer until the potatoes are tender. It could take anywhere from 15 to 30 minutes.

6. Pluck out the bay leaves and puree the soup with your immersion blender (or blender).  Add pepper and more salt if necessary. 

7. Add milk and cream and serve. 

I garnished mine with some feta, fresh cracked pepper and sour dough bread