Potato Leek Soup

I bought myself an early birthday present, and emulsion blender (AKA a hand held blender.) It is so great, and I've had so much fun making smoothies, soups and milkshakes with out having to bring out the big blender! So, with that being said, I figured I'd spread the love with my version of Potato Leek Soup!

Potato Leek Soup

1 medium yellow onion
3 leeks (white and light green parts)
1 tbsp garlic
2 medium baking potatoes peeled and cut in half then in small slices
1 box of low sodium chicken stalk (I think it's about 36 oz.)
1/4-1/2 cup of half and half
2 bay leaves
Salt and Pepper to taste
olive oil

• In a large pot over med-high heat saute the onions and leeks in olive oil until soft
• Add garlic and cook for another couple minutes
• Add potatoes
• Add bay leaves
• Add chicken stock and bring to a boil
• Once the potatoes are cooked through (fork tender) take out the bay leaves and take the pot off of the heat
• Use your emulsion blender (or regular blender) to make the soup the consistency you desire
• Add half and half and simmer for about 10 minutes
• Salt and pepper to taste
• Serve with chopped chives or green onion on top

Pair with a salad and garlic bread, and you've got dinner!