Potato and Leek Soup (Creamy but No Cream!)

Name: Potato and Leek Soup (Creamy but No Cream!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 -3 tablespoons olive oil; 2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off); 1 small onion, chopped; 2 garlic cloves, minced; 6 cups chicken broth or 6 cups vegetable broth; 1 1/4 lbs red potatoes, peeled and cubed; 1 teaspoon dried thyme; 1/2 teaspoon chili powder

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Author : sofie-a-toast

potato onions vegetable

Potato and Leek Soup (Creamy but No Cream!)

Ingredients

Remove All · Remove Spices · Remove Staples

2 -3 tablespoons olive oil2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)1 small onion, chopped2 garlic cloves, minced6 cups chicken broth or 6 cups vegetable broth1 1/4 lbs red potatoes, peeled and cubed1 teaspoon dried thyme1/2 teaspoon chili powder

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Instructions

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Step 1

Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.

Step 2

In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.

Step 3

Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.