Leek and Potato Soup
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Ingredients55 m servings 224
Original recipe yields 8 servings
- Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
- Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.
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Per Serving: 224 calories; 15.6 20 2.6 52 1332 Full nutrition