Creamy Potato-Leek Soup

Name: Creamy Potato-Leek Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs); 79 milliliters heavy cream; 1 Tbsp kosher salt; 473 milliliters finely chopped leeks (pale green and white parts only); 680 grams cups peeled, medium-dice russet potatoes (about; 2 Tbsps unsalted butter (1/4 stick); 473 milliliters low-sodium vegetable broth; 710 milliliters water

You can never have too many soup recipes, so give Creamy Potato-Leek Soup a try. Watching your figure? This gluten free and vegetarian recipe has 143 calories, 2g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of medium-dice russet potatoes, heavy cream, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.

Ingredients you will need

Ground Black Pepper

Butter

Leek

Equipment you will use

Sauce Pan

Add potatoes, salt, and thyme and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream, season with additional pepper as needed, and cook until heated through, about 3 minutes.

Ingredients you will need

Vegetable Broth