Leek and Potato Soup

Submitted by Heirloom

"One of my favorite hearty winter soups, goes fabulously with some crusty sourdough bread. To honest it's more like a hot Vicchysoisse."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 large leeks, halved, rinsed, and sliced
• 1 yellow onion, diced
• 453.59 g yukon gold potato, washed and cubed
• 1 garlic clove, minced
• 4.92 ml sea salt
• 2.46 ml cracked black pepper
• 907.18 g container chicken broth
• 118.29 ml cream
• 29.58 ml butter

directions

1. In a large soup pot melt the butter over medium heat.
2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened.
3. Add the potatoes and cook about 3 minutes or until potatoes are warm.
4. Pour in the chicken broth and bring to a boil.
5. Boil for 15 minutes or until potatoes are softened.
6. Using a stick blender puree the soup until smooth.
7. Stir in the cream and serve.