Easy Hearty Potato Leek Soup

A win! We found a soup that Shawn likes! Potato Leek Soup with some modification for his liking. It will leave you with leftovers if there is only one (or two) people! 

Ingredients:

5 lbs. potatoes, peeled (we used golden potatoes this time and have used russets before with no problems)
2-3 leeks, greens removed, cut and chopped
Miso soup broth to taste, about 1-1/2 to 2 cups 
Fresh thyme
1/2 fresh bay leaf
Fresh ground pepper to taste
Butter to taste
Milk to taste (I used about 1/2 to 3/4 c.) 

Cook potatoes as though making mashed potatoes (boil until tender). When that is cooking, in a separate pan, add butter or olive oil until warm, add leeks.  Stir to cover leeks with butter/oil.  Cover.  Stir occasionally until leeks are cooked (soft, wilted looking - photo below is before cooking).  *Before leeks are cooked completely, add the bay leaf, fresh thyme leaves to taste, and fresh ground pepper.* 

When potatoes are done cooking, drain.  Add leeks, miso soup, milk, and a few tabs of butter if desired. Blend until desired thickness (add more soup broth & milk for a more broth-y soup, add less for a thicker soup.) We used a handheld blender for this step.  We left it fairly thick with some potato chunks leftover. 

Garnish with fresh thyme, serve hot! Shawn likes this soup with extra ingredients: corn and small bacon pieces (and this time, with french fried onions as a garnish). Enjoy! Do you like Potato Leek soup and have any tricks or tips to share?