Leek & Potato Soup Recipe
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 4 People
Ingredients
- 2 tbsp olive oil
- 3 large leeks, trimmed, cleaned and sliced into half moons
- 2 garlic cloves, halved
- 1 Spice Islands Bay Leaf
- 1 tsp Spice Islands Dried Thyme
- 1/2 tsp Spice Islands Ground Nutmeg
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 2 lbs Yukon gold potatoes, peeled and roughly chopped
- Chives, chopped (for garnish)
- 1/2 leek, chopped and fried (for garnish)
Directions
- Heat a large pot over medium high heat with olive oil and add sliced leeks. Sauté for 8-10 minutes or until slightly melted.
- Add garlic, bay leaf, thyme, nutmeg and black pepper and cook until fragrant, about 2 minutes.
- Once fragrant, add vegetable broth and potatoes and bring mixture to a boil. Once mixture has reached a boil, turn heat to low and simmer for 15-20 minutes or until potatoes are fork tender.
- Remove bay leaf and, using an immersion blender or regular blender, blend until smooth and creamy. (NOTE: if using a regular blender, work in batches and allow steam to release as blending hot liquids can result in pressure to build up in the blender and make a mess.)
- Serve hot topped with chives, fried leeks or your favorite toppings
