Creamy Leek and Potato Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large pot, melt the butter over low heat.

Step 2

2. Add the sliced leeks and cook, stirring occasionally, until tender, approximately 3 minutes.

Step 3

3. Add the minced garlic and cook for 30 seconds, stirring frequently.

Step 4

4. Add the chicken stock and quartered potatoes.

Step 5

5. Cover and simmer gently for approximately 30 minutes, or until the potatoes are tender.

Step 6

6. Remove the pot from the heat.

Step 7

7. Using a hand-held immersion blender, puree the soup until smooth. Alternatively, puree in batches using a food processor or blender.

Step 8

8. Season to taste with salt and ground white pepper.

Step 9

9. Ladle into soup bowls and garnish with fresh parsley.

Step 10

10. Serve immediately.