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.
- Contains Dairy
Prepared with
$99.99
Price reduced from
$119.99
to
Total Time
35m
Easy
4
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Ingredients
- 1 tablespoon unsalted butter
- 2 leeks, cleaned and sliced
- 1/2 yellow onion, peeled and chopped
- 1 garlic clove, minced
- 4-5 Yukon potatoes, peeled and cubed
- 1/2 carrot, rinsed and chopped
- 1 celery stalk, chopped
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 1 tablespoon Worcestershire sauce
- 3 cups reduced sodium chicken broth
- Large Pot
Instructions
Step 1
Heat butter in a large pot over medium high heat. Add leeks, onion, garlic and sauté for 2-3 minutes.
Step 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
Allow the soup to cool and then transfer to 48 oz. Blender and blend until smooth. Return to pot or microwave to heat through.