Potato Leek Soup
8 portionsThis 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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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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Cut the root end of the leeks off and remove the outer leaves that are dirty or wilted.
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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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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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