Potato Leek Soup (Vegetarian)
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6-10
ingredients
- 3 potatoes, peeled & cut into 1 in. cubes
- 3 -4 thick leeks, white & light green parts, cleaned & sliced thin
- 3 -4 cups water (less water means creamier)
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups cream (I use 40% heavy cream)
- 1⁄4 cup grated parmesan cheese or 1/4 cup romano cheese
directions
- Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
- Bring to simmer.
- Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
- Remove pan from the heat.
- Discard thyme stems and bay leaf.
- Place 3/4 of soup into blender and puree, being careful to allow steam to escape.
- Return contents of blender to the pan and stir in cream.
- Once cream is incorporated, add cheese and stir til melted.
- If desired, heat soup for 1-5 minutes more over medium heat.
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