Savory Potato Leek Soup
Prepare a creamy potato leek soup using sautéed leeks, potatoes, broth, and cream for a comforting meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Leek (white and light green parts only, sliced) | 3 | Count |
| Potato (peeled and diced) | 800 | Grams |
| Butter (unsalted) | 50 | Grams |
| Chicken Broth (low sodium) | 1 | Liter |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Garlic (minced) | 2 | Clove |
| Thyme (dried) | 1 | Tsp |
| Bay Leaf (whole) | 1 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced leeks and minced garlic, sauté until the leeks are soft, about 5 minutes.
- Add the diced potatoes, chicken broth, thyme, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and black pepper to taste.
- Simmer for an additional 5 minutes to heat through, then serve hot.
Kitchen equipment
Immersion Blender