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Creamy Potato and Leek Soup

Servings

4

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Ninja® Professional Blender 1000 (BL610)

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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

Instructions

  1. Heat butter in a large pot over medium high heat. Add leeks, onion, garlic and sauté for 2-3 minutes.
  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.
  3. 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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