potato and leek soup
Great comfort food
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 large leeks trimmed of dark green stalks washed and cut into pieces
- 1 medium onion chopped
- 4 cloves garlic minced
- - salt and pepper to taste
- 1 tablespoon oil
- 4 cups chicken stock
- 1 pound potatoes peeled and cubed
- 1/2 cup heavy cream
- 3 tablespoons butter
- - chopped fresh parsley for garnish
How To Make potato and leek soup
-
Step 1Add oil to Dutch oven and place over medium high heat. Add the leeks, onions and garlic. Saute until softened. Add the chicken stock and potatoes and bring to a boil cook until potatoes are soft about 20 to 25 minutes.
-
Step 2Puree with an immersion blender or food processor. Place back on stove and add the heavy cream and butter. Warm through and season with salt and pepper to taste.
-
Step 3Garnish with parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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