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Potato Leek Soup

By January 19, 2017Recipes, Soup

Ingredients

  • 3 tablespoons butter
  • 3 cloves garlic, peeled and smashed
  • 2 leeks, sliced
  • Salt and pepper to taste
  • 1 quart chicken broth or vegetable stock
  • 2 bay leaves
  • 1 spring thyme
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 1 1/2 cups heavy cream

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Directions

  1. In a large pot over medium heat, melt butter.
  2. Cook leeks and garlic in butter with salt and pepper until tender, stirring frequently, about 10 minutes.
  3. 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.
  4. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.
  5. If soup is too thin, simmer until thickened. If it is too thick, add water or stock to thin it out.
  6. Season with salt and pepper before serving.