Potato & Leek Soup
Warm, comforting flavors that are easily made and more easily enjoyed.
Serves6
Ingredients
- 3 tbsp. unsalted butter
- 4 large leeks, washed and chopped
- 1 yellow onion
- 3 cloves garlic, peeled and smashed
- 24 oz. Tasteful Selections® potatoes, halved
- 7 c. vegetable stock or vegetable broth
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- Salt and pepper, to taste
- 1 c. heavy cream
- ½ lb. bacon, cooked and chopped, for serving
- 2 tbsp. dill, chopped, for serving
Instructions
- In a large soup pot, melt butter over medium heat. Add leeks, onion and garlic and cook until just tender, about 10 minutes.
- Add potatoes, broth, carrots, celery, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer over low heat until potatoes and vegetables are tender, about 10 minutes.
- Remove thyme and bay leaves and purée half of the soup in a blender until smooth. Add in heavy cream and bring to a simmer until desired thickness is reached, about 5 minutes. Garnish with bacon and dill and serve.
Notes
Use an immersion blender to purée soup instead of a blender.
Use leftover cooked potatoes in this recipe by adding in with heavy cream and simmering until warm.