Potato Leek Soup
Jennifer Pullman
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Servings 6
Calories 0 kcal
- 2 Tablespoons olive oil divided
- ½ cup onion diced (I used vidallia)
- 2 cloves garlic minced
- 3 large leeks sliced (white section only)
- 3 Russet Potatoes washed, peeled, and sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
In a stock pot heat 1 tablespoon of oil over medium heat.
Add garlic, cook 1 minute.
Add in onion, cook 3-5 minutes or until translucent.
Add in leeks, cook until softened, about 5 minutes.
Add in sliced potatoes.
cover with vegetable broth.
Bring to a boil, then reduce heat to medium low.
Simmer for 30-45 minutes until potatoes are soft.
Season with thyme and pepper.
Using an immersion blender, blend soup until smooth.
Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg