Cozy Potato Leek Soup
Ingredients
The soup base
-
2
Tablespoons
Salted Butter or olive oil
-
2
Leeks
sliced thin, using only the white and light green parts
-
1
Yellow Onion
diced
-
3
Cloves
Garlic, minced
-
1
Tablespoon
Fresh Thyme, chopped
-
2
Teaspoons
Kosher Salt
-
1
Teaspoon
Ground Black Pepper
-
6
Yukon Gold Potatoes
washed and chopped
-
1
32 Ounce Container
Chicken Broth
-
½
Cup
Heavy Cream or Full-Fat Coconut Milk or Dairy-Free Milk of Choice
Garnishes
-
1
Bunch
Chives, finely minced
Instructions
- Prepare the leeks by washing and slicing them, reserving only the whites and light greens.
- Heat a large pot or dutch oven over medium heat and add the butter (or olive oil).
- Sauté the sliced leeks for about 5 minutes until softened.
- Add the diced onion, minced garlic, and seasonings, and sauté for another 4-5 minutes.
- Once the onions have softened, add the chopped potatoes, broth, and heavy cream (or coconut milk or non-dairy milk) and stir.
- Bring the soup to a gentle boil, then cover and reduce the heat to low, allowing it to simmer for 20 minutes until the potatoes are tender.
- Remove the soup from heat and blend it with an immersion blender, leaving some texture.
- Serve the soup in bowls and garnish with chopped chives, a drizzle of olive oil, and a pinch of sea salt and black pepper.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
600mg
Cholesterol
30mg
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