Potato Leek Soup

A French classic, this potato leek soup is creamy, easy, quick, and delicious!

Potato Leek Soup


INGREDIENTS
  • 3 tablespoons unsalted butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 7 cups low sodium chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup heavy cream
  • Chives, finely chopped, for serving

INSTRUCTIONS
  1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
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