Easy Leek and Potato Soup
0 made it | 0 reviews |
"Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread."
Added to shopping list. Go to shopping list.
Ingredients55 m servings 287
Original recipe yields 4 servings
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
- Cook's Notes:
- Since you are pureeing the soup, you can very roughly chop the leeks, onions, and potatoes - don't waste your time getting them to be uniform in size!
- Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.
Per Serving: 287 calories; 9.7 47 5.9 23 654 Full nutrition