Potato Leek Soup
Category
Soup
Servings
6
Prep Time
25 minutes
Ingredients
-
2 Tbs Potato Allrounder
- 1⁄2 Cup Butter, Unsalted
- 1 Onion, Roughly Chopped
3 Leeks, White & Light Green Parts Only, Roughly Chopped
- 2 Lb. Russet Potatoes, Cut Into 1-Inch Cubes
- 4 Cups Vegetable Or Chicken Stock
- 1 Cup Heavy Cream
- Salt and Pepper
Directions
Melt the butter in a dutch oven or small stockpot over medium heat. Add the onions and cook for 3 minutes, stirring frequently. Add the leeks, potatoes, and the Potato Allrounder.
- Stir in the stock and reduce heat to medium-low. Cook for 15 minutes or until the vegetables are tender, stirring occasionally. Remove the pan from the heat.
- Use a stick blender to blend the soup with heavy cream in a pot until smooth, or transfer the mixture to a blender and blend with heavy cream. Season to taste with salt & pepper.
- Transfer to soup bowls and garnish with chopped leeks and a sprinkle of Potato Allrounder before serving.
Leave a comment