Potato Leek Tomato Soup

Ingredients

• 3 leeks (see note)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 (28 ounce) can Italian seasoned stewed tomatoes (with juices)
• 3 cups chicken broth (or veg broth)
• 1 pound Yukon Gold (yellow) potatoes (peeled and diced)
• 1/2 cup heavy/whipping cream
• Salt & pepper (to taste)

Instructions

1. 1

   Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into rings. Add leeks to a colander and rinse thoroughly (dirt tends to hide).

2. 2

   Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.

3. 3

   Stir the garlic in and cook for 30 seconds.

4. 4

   Add the stewed tomatoes, chicken broth, and potatoes to the pot. Bring to a boil and then cover the pot with the lid slightly ajar, reducing heat to a simmer. Cook until the potatoes are soft, approx. 15-20 minutes depending on their size.

5. 5

   Test if the potatoes are cooked. If they are, use an immersion blender (or a regular blender) to puree the soup. You may want to let the soup cool for a bit if you're clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Season with salt & pepper as needed (I am fairly generous). Serve immediately.