Creamy Potato Leek Soup

Name: Creamy Potato Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 4 large leeks (white and light green parts only, sliced); 1 1/2 lbs yellow potatoes (about 3 large sized potatoes) (peeled and chopped into 1 inch pieces or smaller); 5 cups chicken or vegetable broth; 2 sprigs thyme; 1 bay leaf; salt and pepper (to taste); 1 cup milk or cream; chives or green onion (sliced, to garnish (optional))

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

creamy soup gluten free healthy soup

Ingredients

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2 tablespoons butter4 large leeks (white and light green parts only, sliced)1 1/2 lbs yellow potatoes (about 3 large sized potatoes) (peeled and chopped into 1 inch pieces or smaller)5 cups chicken or vegetable broth2 sprigs thyme1 bay leafsalt and pepper (to taste)1 cup milk or creamchives or green onion (sliced, to garnish (optional))

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Instructions

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Step 1

Melt the butter over medium heat in a large soup pot and then add the leeks. Sauté the leeks until softened, about 8 minutes, being sure to stir frequently.

Step 2

Add the bay leaves and thyme and stir for 1 more minute. Then add the potatoes, broth, bay leaf and thyme.

Step 3

Increase the temperature to high and bring the pot to a boil and then reduce the heat to medium-low. Simmer until the potatoes are soft and tender. Remove from heat and remove the thyme sprig and bay leaves.

Step 4

Allow the soup to cool so that it is safe to blend and then add the soup to a food processor or use an immersion blender to puree it until smooth.

Step 5

Return to the pot and add the milk. Season with salt and pepper to taste. Bring to a simmer and then remove from heat. Garnish with fresh chives or green onion and serve.