Potato Leek Soup
Ingredients
The soup
-
3–4
large
leeks
-
3
tablespoons
olive oil (or butter or ghee)
-
4
cloves
garlic
-
1
tablespoon
fresh thyme (or 1 tsp dry thyme)
-
1 ½
pounds
yukon gold potatoes (or any thin-skinned potatoes)
-
4
cups
veggie broth or chicken stock
-
1
teaspoon
salt
-
½
teaspoon
fresh cracked pepper
-
½
cup
sour cream (or heavy cream)
-
2
tablespoons
fresh chives (or scallions) for garnish
Optional
Instructions
- Slice the leeks into ¼-inch slices and rinse under running water to remove dirt.
- Sauté the leeks and garlic in oil over medium-low heat until tender, about 8-10 minutes.
- Add thyme, broth, and sliced potatoes, cover, and simmer until potatoes are tender, about 15 minutes.
- Blend the soup until mostly smooth, being careful not to over-blend.
- Whisk in sour cream or heavy cream and adjust seasoning with salt and pepper.
- Serve in bowls, garnished with chives or leek oil.
Nutrition Facts (estimated)
Servings
6
Calories
198
Total fat
11g
Total carbohydrates
24.1g
Total protein
2.8g
Sodium
784.5mg
Cholesterol
11.3mg
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