Simple Creamy Leek & Potato Soup
Servings 4
Ingredients
- 2 large leeks (about 4 cups sliced)
- 4 Yukon Gold potatoes peeled and cubed
- 3 -4 garlic cloves chopped
- 1 tbsp butter
- 1 tbsp olive oil
- ¼ tsp black pepper
- 1 tsp kosher salt
- 4 cups chicken or vegetable broth
- 2 sprigs fresh thyme (optional)
- ¼ cup 35% cream (optional)
Instructions
- Remove the dark green parts and root end of the leeks. Cut them in half lengthwise. Leeks have to be cleaned really well. I put mine in a bowl of cold water and let them soak then rinse them off.
- Finely slice the leeks
- Add oil, butter, garlic, leeks, salt & pepper to the pot. Sauté on medium heat for about 7 minutes stirring occasionally.
- Add cubed potatoes and thyme sprigs
- Pour in broth, bring to a boil then reduce heat, cover and simmer for about 20 minutes or until potatoes are fork tender
- Blend soup with an immersion blender or in a regular blender until silky smooth. Pour blended soup back into the pot and add cream If you desire