Leek & Potato Soup
Leeks and potatoes are simmered then puréed for this smooth hearty soup.
Servings 6
Calories 314kcal
Ingredients
- 4 medium leeks rinsed well and chopped
- 3 medium white potatoes peeled and diced
- 3 tbsp butter
- 4 cups chicken or vegetable stock
- 1 cup cream (10% milk fat)
- 1 cup water
- 1 cup fresh parsley stems removed
- 1 bay leaf
- ½ tsp thyme
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large stock pot, sauté the leeks in butter until tender.
- Add all the other ingredients to the pot, except the cream. Bring to a boil and simmer for 30 minutes or until the potatoes are tender.
- Remove the bay leaf.
- Add in batches to a blender and transfer to another pot or container.
- Reheat, stir in the cream and adjust seasonings if needed and serve
Notes
Garnish with a sprinkle of paprika and some fresh chives and serve with fresh crusty bread.