Potato Leek Soup
Ingredients
The soup
-
4
large
leeks, white and light green parts only
-
3
tablespoons
unsalted butter
-
1
teaspoon
sea salt
-
2
pounds
Yukon gold potatoes, chopped
-
3
cloves
garlic, grated
-
6
cups
leek top broth or vegetable broth
-
3
sprigs
fresh thyme
-
1
cup
milk or heavy cream
-
1
tablespoon
fresh lemon juice
-
to taste
freshly ground black pepper
-
for garnish
chopped fresh chives
Optional Leek Top Broth
-
4
large
leeks, dark green tops only
-
12
cups
water
-
8
sprigs
fresh thyme
-
5
cloves
garlic, smashed
-
1
tablespoon
sea salt
-
1
tablespoon
black peppercorns
Instructions
- Optional: Make the leek top broth by washing the dark green tops of the leeks and simmering them with water, thyme, garlic, salt, and peppercorns for 30 minutes.
- Chop the white and light green parts of the leeks and wash well.
- Heat butter in a large pot over medium heat, then add leeks, salt, and pepper, cooking until soft.
- Add potatoes, garlic, broth, and thyme, and simmer until the potatoes are very soft, about 20 minutes.
- Blend the soup until smooth using an immersion blender or upright blender.
- Stir in the milk and season with lemon juice, salt, and pepper to taste.
- Garnish with chives and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
800mg
Cholesterol
20mg
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