Creamy Potato and Leek Soup
"TIP: Feel free to swap the chicken broth for vegetable broth to make this dish vegetarian.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature. "
Read more
Ingredients
- unsalted butter (1 tablespoon)
- leeks, cleaned and sliced (2)
- yellow onion, peeled and chopped (1/2)
- garlic clove, minced (1)
- Yukon potatoes, peeled and cubed (4-5)
- carrot, rinsed and chopped (1/2)
- celery stalk, chopped (1)
- fresh parsley (2 tablespoons)
- fresh thyme (1 teaspoon)
- Worcestershire sauce (1 tablespoon)
- reduced sodium chicken broth (3 cups)
- Large Pot
Instructions
Step 1
1. Heat butter in a large pot over medium high heat. Add leeks, onion, garlic and sauté for 2-3 minutes.
Step 2
2. Add the remaining ingredients, stir to combine and bring to a boil for 2 minutes or so. Reduce heat to medium high and cover for about 20 minutes.
Step 3
3. Allow the soup to cool and then transfer to 48 oz. Blender and blend until smooth. Return to pot or microwave to heat through.
