Smashed Potato & Leek Soup
  1. Cut the white parts of leeks in half horizontally, and place in a bowl of water and shake. Allow to rest for 10 minutes to remove dirt. Slice the leeks like you would an onion.
  2. Over medium-high heat, melt butter in a large pot. Add leeks and cook for 5 minutes.
  3. Add salt and pepper. Add bay leaves, potatoes and chicken stock. Cook for 20 minutes or until potatoes are tender.
  4. Smash potatoes with a masher to thicken soup. Discard bay leaves.
  5. Spoon soup into bowls, adding a dollop of heavy cream to each.
Recipe Notes

Note: You will not use the green parts of the leeks for this recipe, but freeze and save them for later. The green parts are great to add when making chicken stock.