Easy Leek and Potato Soup The Best Recipes

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Easy Leek and Potato Soup

"Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread."

Ingredients :

• 3 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, chopped
• 3 cups chicken stock
• 3 potatoes, peeled and diced
• 3 large leeks, chopped
• 1/2 cup chopped fresh parsley, or to taste
• bouquet garni
• 1 cube vegetable bouillon
• salt and freshly ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

• Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
• Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Notes :

• Cook's Notes:
• Since you are pureeing the soup, you can very roughly chop the leeks, onions, and potatoes - don't waste your time getting them to be uniform in size!
• Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.

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