Ingredients:
3-4 large leeks (roughly 4-5 cups sliced)
3 tablespoons olive oil
1 tablespoon fresh thyme
1 and 1/2 lbs peeled potatoes (gold, russet, or red)
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 cup sour cream (or heavy cream)
2 tablespoons fresh scallions
Instructions:
Slice leeks into 1/4 inch thick slices. Rinse under water to remove excess dirt, and help soften the leeks.
Heat oil in heavy-bottom pot, over medium heat. Add leeks, garlic, and thyme- sauté until tender and fragrant (roughly 8-10 minutes).
Add potatoes, stock, salt and pepper. Bring to a boil, cover and turn heat to low and simmer for 15-20 minutes until potatoes are fork tender.
Blend soup (blender or immersion blender).
Return blended soup to pot, and whisk in sour cream.
Serve with scallions on top.
Enjoy!
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