Potato Leek Soup

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Servings: 4 Prep: 20 min Cook: 20 min Dairy Free Gluten Free Entree Soup Freezable Homestyle Immersion Blender Kids Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Leeks, Potatoes

Ingredients

2 onions

¼ cup fresh parsley

4 green onions

6 tablespoons extra virgin olive oil, or fat of choice ⚠

2 tablespoons minced garlic

¾ teaspoon sea salt, plus more to taste

2 teaspoons dried thyme

4 leeks ⚠

6 medium potatoes ⚠

8 cups chicken broth

⅛ teaspoon ground black pepper, to taste

Instructions

1. Peel and chop onion. Chop parsley and green onion and set aside.

2. In a large sauce pan over medium heat, heat oil and sauté onions, garlic, sea salt, and dried thyme.

3. With a sharp knife, cut off the base and green part from the leeks (reserve for later soup stock in a ziplock bag in the freezer).

4. Slice leeks lengthwise, and clean any mud or grit thoroughly.

5. Chop leeks finely, and add to cooking onions and garlic.

6. Wash and cube the potatoes. You can either peel them or leave skin on.

7. When leeks are translucent, add the potatoes and broth and simmer until potatoes are soft.

8. Using an immersion blender, blend in the pot until smooth (or desired consistency).

9. If using a standing blender, be sure to blend in small batches to prevent burning yourself.

10. Garnish with parsley, green onion, and pepper.