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Step 1 - Remove the ends of the leeks, open them in half lenghtwise and wash thouroughly under water to remove any dirt in-between the leaves. Cut into thin slices.
Step 2 -In a heavy bottomed pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 2 minutes until translucent. Add the leeks and sauté for about 10 minutes until soft and slightly caramelized.
Add the diced potatoes and sauté for about 2 minutes.
Step 3 -Pour in the vegetable stock, add salt and pepper and bring to a boil. Lower to medium-low heat, cover with a lid and simmer for 20-25 minutes or until the potatoes are fork tender. Turn off the heat.
Step 4 -Purée the soup until smooth, using an immersion hand blender or working in batches using a regular blender. Add 1/2 cup heavy cream (or more, to taste) and nutmeg. Taste, and adjust seasoning if needed (salt, pepper).
Enjoy the soup hot or chilled. For chilling, wait for the soup to cool to room temperature and chill for at least two hours before serving.
For serving, garnish with fresh herbs, such as dill, parsley or chives.