Great soup for anytime in the year. Have it warm in the fall and winter and nice and chilled in the summer.
Leek and Potato Soup
1 onion, chopped
2 garlic cloves, thinly sliced
3 leeks, cut lengthwise and then sliced
1 large potato, peeled and cubed
4 cups chicken broth
3 cups milk
Melt butter in soup pot on low heat. Add onions and garlic, season with salt and pepper, and cook till onions become clear, about 10 minutes. Add all remaining ingredients except for parsley. Bring to a boil. Partially cover the pot and turn down heat to a simmer. Simmer for 30 to 40 minutes till potatoes are soft. Season with salt and pepper as needed. Using a immersion blender, blend soup till creamy. Garnish with parsley.
Inspired by Around My French Table