Potato and Leek Soup

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

2 large leeks

1¼ pounds potatoes (3 medium)

½ large onion

1 ounce butter

2 thyme sprigs (fresh)

2 bay leaves

4 cups vegetable stock

½ cup heavy whipping cream

¼ teaspoon salt (to taste)

¼ teaspoon white pepper

Directions

Chop the leeks. Wash them in a bowl of water, allowing the grit to fall to the bottom of the bowl. Lift the sliced leeks into a colander to drain. Rinse well and pat dry before using.

Dice the potatoes and onion.

Melt the butter in a large soup pot or dutch oven. Add the leeks, potatoes and onions, stirring to coat them in melted butter. Turn the heat to low. Cover the pot and allow the vegetables to 'sweat' for 15 minutes, stirring every 3 minutes to prevent burning.

Add the vegetable broth, bay leaves, thyme sprigs, salt and pepper.

Turn up the heat and bring to simmering point. Lower the heat and simmer for 20 to 25 minutes until vegetables are tender.

Remove the bay leaves and thyme sprigs. Blend the soup until smooth with an immersion blender or in batches using a food processor or blender.

Add the heavy whipping cream and stir into the soup. I use a half cup, but if you really like creamy soup, use up to 1 cup of cream.

Serve hot in soup bowls. Garnish with bacon bits and chives if desired.

Nutrition

• Serving Size: 100 g
• Calories: 155 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Cholesterol: 28 mg
• Sodium: 583 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 2 g