$119.99

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. 
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Item No. REC11582
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By Ninja Test Kitchen
  • Contains Dairy
Prepared with
Ninja® Professional Plus Blender with Auto-iQ® in Grey
Model: BN701
$119.99
Low stock, likely to sell out.
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

Utensils needed

  • 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.