Hearty, warming, and absolutely delicious potato leek soup recipe! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Ingredients
- butter: 3 Tbsp
- onion: 1 piece (chopped)
- clove garlic: 1 piece (chopped)
- chicken stock: 3 cups
- potatoes: 3 piece (diced)
- leeks: 3 piece (chopped)
- fresh parsley: 0.5 cup (to taste, chopped)
- bouquet Garni: 1 piece
- cube vegetable bouillon: 1 piece
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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 the heat and simmer until potatoes are tender, about 30 minutes.
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Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.
