Potato and Leek Soup

I was at the grocery store with my roommate and saw leeks. I had been looking for leeks for a while and was going to make this awesome vegetable soup but decided to make something new: potato and leek soup. This recipe is a hybrid of several recipes I found online. The amounts of onion, green onion, and chive are all estimated because I wanted to use up the left overs in my fridge. Mushrooms were added on a whim because they are delicious and they needed to be eaten soon. I might have gotten a little carried away with the onion, but the soup turned out really  delicious. Also, most of the recipes I looked at online required a food processor or immersion blender. I don't have either of those so I just used a potato masher and a hand mixer. Who needs all those fancy gadgets? If I were to tweak this recipe, I would add a little more leek or even out the leek to onion ratio and also add either garlic salt or garlic.

Thinly sliced leek and green onion, finely chopped onion, and finely chopped mushrooms 

Magically transformed potato and leek soup after mashing

Close-up of soup served in a bowl

Potato and Leek Soup Recipe

Ingredients

• 1 leek, sliced thinly (green and light green parts only)
• 2 cups chicken stock
• half a medium onion finely chopped
• 2 tbsp chives, snipped into small pieces
• 1/2 cup green onion thinly sliced (green and light green parts only)
• 6 medium red potatoes, peeled and cut into 1 inch cubes
• 1 tbsp butter
• 4 oz mushrooms finely chopped
• 4 oz of sour cream
• salt and pepper to taste

Procedure

1. Cook leeks, mushrooms, onion, green onion, chives, salt, and pepper in the butter for about 5 minutes in a large pot.
2. Add chicken stock and potatoes.
3. Cook covered for about 20 minutes or until potatoes are soft enough to be mashed.
4. When potatoes are ready, add sour cream into the pot and mash the potatoes. Mash until you get the consistency you want.