Potato Leek Soup

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/01/2021, viewed by 632 , 0 Comments
yield8 portions

This soup is super easy to make, really creamy and keeps very well in the fridge.

What you will need

3 Tbsp Unsalted Butter

5 cups chopped Leeks

3 cloves Garlic

3 lbs Yellow Potatoes

7 cups Broth

2 Bay Leaves

3 sprigs Fresh Thyme

1 tsp Salt

1/4 tsp Ground Black Pepper

1 cup Heavy Cream

.25 oz Chives, optional

(Nutritional facts 144 calories, 7.15 g fat, 18.28 g carbohydrates, 2.37 g protein, 12 mg cholesterol, 238 mg sodium)

How to cook

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Gather and portion ingedients.

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otatoes if you want an extra smooth consistency, but I don't bother.

Cut the potatoes into quarters and then slice. You may choose to peel the potatoes if you want an extra smooth consistency, but I don't bother.

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y or wilted.

Cut the root end of the leeks off and remove the outer leaves that are dirty or wilted.

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half circles.

Cut the white part of the leek in half lengthwise and then slice into thin half circles.

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Peel and roughly chop the garlic cloves.

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Thouroughly rinse the chopped leeks in a collander.

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Melt the butter in a large pot.

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Add the sliced leeks to the pot and saute for about 5 minutes.

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Add the chopped garlic and cook for a few minutes.

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Add the potatoes and broth to the soup pot.

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Add the sprigs of thyme and the bay leaves to the soup.

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Season with the salt and pepper.

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ked.

Bring to a low boil and coop for about 15 minutes or until potatoes are cooked.

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Remove the thyme stem and bay leaves from the soup.

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.

Blend the soup with a hand blender or blend in batches in a regular blender.

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Add the cream and stir in.

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Chop the chives into thin rounds.

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