Potato Leek Soup
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
for 8 servings
- 2 tablespoons butter
- 3 large leeks, chopped
- 3 cloves garlic, minced
- 2 lb potato (910 g), cubed
- salt, to taste
- pepper, to taste
- 6 cups vegetable broth (1.5 L)
- 2 cups water (480 mL)
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ cup fresh chives (10 g), chopped
- hot sauce, to taste
- Calories 195
- Fat 3g
- Carbs 37g
- Fiber 38g
- Sugar 5g
- Protein 5g
Estimated values based on one serving size.
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
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