Leek Soup

This leek soup is delicious, mild, and full of vitamins, minerals, fiber, and antioxidants! Therefor, its terrific for supporting digestive wellness. Leek soups is also great for little ones as the mild, creamy flavor is easily tolerated and enjoyed. This recipe is from serious eats at https://www.seriouseats.com/best-potato-leek-soup-recipe

Ingredients:

• 2 Tbsp butter

• 2 large leeks, white and pale green parts only, rinsed and chopped

• 1-1.5 quarts chicken stock

• 3 large yellow potatoes, peeled and cut in half

• 1 bay leaf

• Salt and pepper

• 1 cup buttermilk (or 1 tbsp lemon juice + 1 cup milk, allow to sit for 10 minutes)

• 1/2 cup heavy cream

• 1/2 tsp ground nutmeg

• Sliced chives or scallions for serving as desired

Directions:

• Heat butter in a large pot or dutch oven over medium heat until melted. Add leeks and reduce heat to low. Stir leeks frequently and cook until very soft but not brown

• Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Cover and simmer until potatoes are very tender, but not yet breaking apart on their own, about 15 minutes

• Remove potatoes from the pot and set aside.* Discard bay leaf.

• Transfer remaining soup to a blender. Blend until smooth and no lumps remains, about 2 minutes. Return soup to empty pot.

• Press potatoes through a potato ricer or food mill into the pot with the soup.

• Whisk in buttermilk and heavy cream. Over a medium-high heat, bring soup to a simmer while whisking frequently to prevent burning. Add nutmeg and season to taste with salt and pepper

*for faster/easier soup, you can skip the removal of the potatoes and blend it all together. This changes the texture to make it a bit thicker and slightly gluey, though not terribly so