Potato Leek Soup

• 분량: 8 servings
• 활동 시간: 15 minutes
• 총 시간: 45 minutes

재료

12-15 russet potatoes (small/medium in size, peeled and cubed)

8 cups chicken broth

3/4 cup heavy cream

1/4 cup butter

4 garlic cloves (minced)

3 large leeks (roughly chopped, ends removed)

1 tsp salt

1/2 tsp red pepper flakes

1 bay leaf

drizzle of olive oil (garnish)

sour cream (garnish)

black pepper (garnish)

crumbled bacon (garnish)

green onions (garnish)

방향

Begin by peeling and cubing your potatoes into similar sized pieces. Set aside until ready to use.

Chop your leeks, removing the ends, and rinse under cold water really well to remove any dirt or sand build up.

To a large pot, add your butter and once melted add your leeks and sauté on low/medium heat for 7-10 minutes, just until the leeks soften, stirring often.Sammy's tip: try not to brown the leeks, just cook them low and slow.

Add your garlic, chilli flakes, salt and bay leaf and sauté on medium heat for 2 minutes and then add your cubed potatoes.

Add 6 cups of chicken broth, or enough broth so that the potatoes are fully covered. Sammys tip: you can add an additional 2 cups of chicken broth later to thin out the soup if desired.

Cover and let simmer for 15-20 minutes or until the potatoes are fully cooked and you can easily stick a fork through them.

Remove from heat, take out your bay leaf and add the heavy cream.

Using an immersion blender begin to blend until smooth.

Add the remaining 2 cups of chicken stock or as needed to achieve your desired thickness and consistency.

Taste and adjust seasoning according.Sammy's tip: depending if you use a salted broth will determine if you need to add more salt.

Serve and garnish with a drizzle of olive oil, sour cream, black pepper, crumbled bacon and green onions.

영양 정보

• 칼로리: 416 kcal
• 지방 전체: 15 g
• 포화 지방: 9 g
• 불포화 지방: 5 g
• 트랜스 지방: 0.2 g
• 콜레스테롤: 45 mg
• 나트륨: 1239 mg
• 탄수화물 전체: 65 g
• 식이섬유: 5 g
• 총 당류: 5 g
• 단백질: 10 g