1(28 fluid ounce)can stewed tomatoes (I used Italian seasoned ones)with juices
3cupschicken brothor veg broth
1poundYukon Gold (yellow) potatoespeeled and diced
Salt & pepperto taste
Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
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.
Meanwhile, prep your potatoes.
Stir the garlic in and cook for 30 seconds.
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.
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 extra salt & pepper as needed (I am fairly generous). Serve immediately.
I don't worry too much about the size of the leeks. If they're not equal size, that's fine. Try to aim for ones that are medium-large.
If you can't find Italian seasoned stewed tomatoes, add a few dashes of Italian seasoning to the soup. If you can't find stewed tomatoes, try diced ones.
If you want a very thick soup, add another potato. If the soup gets too thick (e.g. reheating leftovers), add a splash more broth.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.