Potato Leek Soup
Ingredients
The soup
-
2
lbs
leeks
-
2
Tbsp
butter
-
1.5
tsp
minced garlic
-
2/3
cup
dry white wine
-
6
cups
low-sodium chicken broth
-
1 ¾
lbs
Russet Potatoes
-
1
large
thyme sprig
-
2
bay leaves
bay leaves
The cream
-
1/3
cup
sour cream or creme fraiche
-
1/3
cup
heavy cream
Seasoning
-
Salt
Salt
-
freshly ground black pepper
Black pepper
Optional toppings
Instructions
- Prepare the leeks by trimming, slicing, and rinsing them to remove dirt.
- Melt butter in a large pot and sauté the chopped leeks with salt until softened.
- Add minced garlic and sauté for an additional 2 minutes.
- Pour in the white wine and chicken broth, then add the tied leek greens, potatoes, thyme, bay leaves, and season with salt.
- Bring to a simmer, cover, and reduce heat to medium-low, cooking until potatoes are tender.
- Remove the soup from heat and discard the leek greens, thyme sprig, and bay leaves.
- Blend the soup until smooth using an immersion blender.
- Whisk in sour cream and heavy cream until smooth, then rewarm if necessary.
- Garnish with chives and black pepper before serving.
Nutrition Facts (estimated)
Servings
5
Calories
354
Total fat
14g
Total carbohydrates
44g
Total protein
8g
Sodium
686mg
Cholesterol
42mg
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