Potato Leek Soup

A flavorful soup that is creamy yet chunky with a hint of mace.Great comfort food

Ingredients 

4 leeks halved, washed, and sliced*

2 pounds Yukon gold potatoes cubed*

1 large onion diced

3 T Kirkland extra virgin olive oil

4-5 C vegetable broth

1 C milk*

1/2 t mace*

Salt and pepper to taste

Chives or parsley optional

Serve with sourdough or baguette

Directions

Serves 6

In large pot add olive oil, onions, and leeks. Cook 10-15 minutes until translucent.

Add broth and potatoes. Cook 25-30 minutes until tender.

Add milk and nutmeg. Season with salt and pepper. Use an immersion blender and beat until chunky. Retaste and adjust seasoning if needed. Add the minced chives or parsley  at this step. Serve with rustic bread and a green salad.

Note:

* I trim the leaks until I get to the light green stalk and use it and the white flesh. 

*I do not peel the potatoes

*Cream or half and half can be substituted for richer taste 

* Numeg can be used in place of mace.