Potato Leek Soup
Ingredients
-
¼
cup
butter
-
4
large
leeks (white part only, halved lengthwise and thinly sliced)
-
3
cloves
garlic (minced)
-
2
quarts
chicken broth or vegetable broth
-
2
pounds
potatoes (peeled and cut into 1-inch cubes)
-
1
leaf
bay leaf
-
1
teaspoon
salt
-
½
teaspoon
ground white pepper
-
1
cup
heavy cream
-
to taste
fresh chives or scallions (sliced, for garnish)
Instructions
- Melt butter in a Dutch oven or large saucepan until foaming.
- Add leeks and soften without browning for about 3 to 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add broth, potatoes, bay leaf, salt, and pepper, then bring to a boil.
- Reduce heat and simmer until leeks and potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and puree the soup until smooth using an immersion or regular blender.
- Return the pureed soup to the pot and stir in cream.
- Season to taste with additional salt and pepper, and serve hot garnished with chives.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
23g
Total carbohydrates
38g
Total protein
7g
Sodium
1263mg
Cholesterol
71mg
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