Because everything needz a “z”.
My good friend Ger was the first person to turn me on to this amazing (and easy!) soup and I am forever indebted to her because we eat this ALL autumn. Especially now that we have a garden and I have leeks readily available outside my back door.
Potato Leek Zoup
by Rachel @ Mason Jar Values
6 Yukon Gold potatoes, scrubbed and chopped
4 cups chicken broth (canned, from Better than Bouillon, homemade, etc)
3-5 leeks, chopped and washed (they’re a pain to wash but worth doing)
A little bit of butter
Bacon, cooked and crumbled (not necessary but oh so delicious)
Saute the chopped leeks in butter in a large, heavy pot (I like to use my Dutch oven). Add the potatoes and chicken broth, cover, and cook until the potatoes are soft. Using an immersion blender (or transferring in small portions to a blender), puree at least half of your zoup. How much is totally up to you. Stir together pureed zoup and what’s left in your pot. Serve with bacon on top. And fluffy fall pastries like these amazing corn cheddar popovers (minus the chives, IMHO). Or crunchy bread. You choose. But either way, enjoy!