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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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One of my favorite hearty winter soups, goes fabulously with some crusty sourdough bread. To honest it's more like a hot Vicchysoisse. Ingredients:
2 large leeks, halved, rinsed, and sliced |
1 yellow onion, diced |
1 lb yukon gold potato, washed and cubed |
1 garlic clove, minced |
1 teaspoon sea salt |
1/2 teaspoon cracked black pepper |
1 (32 ounce) container chicken broth |
1/2 cup cream |
2 tablespoons butter |
Directions:
1. In a large soup pot melt the butter over medium heat.
2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened.
3. Add the potatoes and cook about 3 minutes or until potatoes are warm.
4. Pour in the chicken broth and bring to a boil.
5. Boil for 15 minutes or until potatoes are softened.
6. Using a stick blender puree the soup until smooth.
7. Stir in the cream and serve.
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