This soup is dairy free, and can be vegetarian using the vegetable broth instead of chicken. Serve with warm crusty bread or buns for a filling meal.
Potato Leek Soup
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Category
Soup
Cuisine
North American
This soup is dairy free, and can be vegetarian using the vegetable broth instead of chicken. Serve with warm crusty bread or buns for a filling meal.
Ingredients
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2 tbsp olive oil
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2 tbsp olive oil
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1 tbsp butter
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2-3 leeks, sliced and washed
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1 small onion, diced
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1 tsp salt
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2-3 sprigs fresh thyme
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1 bay leaf
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pinch of cayenne pepper
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4 garlic cloves, finely chopped
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3 large potatoes, peeled and diced
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4 cups broth, vegetable or chicken
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2 tbsp chopped flat leaf parsley or chives
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salt and pepper to taste
Directions
In a large pot heat the oil and butter.
Add the onions, leeks and salt, stir and add the thyme and bay leaf.
Cook for about 15 minutes.
Add the garlic and cayenne pepper, stir for 1 minute.
Add the potatoes and broth, bring to a boil, then reduce and simmer, covered for 15-20 minutes until the potatoes are tender.
Remove the thyme and bay leaf.
Take out 1 1/2 cups of the soup and purée, add back into the pot. Taste and season.