Creamy Potato and Leek Soup
Servings
4
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Ingredients
1 tbsp. 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 tbsp. fresh parsley
1 tsp. fresh thyme
1 tbsp. Worcestershire sauce
3 cups reduced sodium chicken broth
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 tbsp. fresh parsley
1 tsp. fresh thyme
1 tbsp. Worcestershire sauce
3 cups reduced sodium chicken broth
Instructions
- Heat butter in a large pot over medium high heat. Add leeks, onion, garlic and sauté for 2-3 minutes.
- 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.
- Allow the soup to cool and then transfer to the 48 oz. Blender and blend until smooth. Return to pot or microwave to heat through.
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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