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Ingredients
10 servings
2 tablespoonsunsalted butter
1 tablespoonolive oil
3leeks
large, white and light green parts thinly sliced and rinsed well under cold water and drained
4yukon gold potatoes
medium, diced
salt
to taste
freshly ground black pepper
to taste
4 cupschicken stock
homemade, or low sodium chicken broth or vegetable broth
2 sprigsfresh thyme
1bay leaf
¼ cupfresh chives
thinly sliced, for garnish
Instructions
Step 1
In a large pot over medium heat, melt butter and olive oil. Add the leeks and sauté until translucent, about 5–10 minutes.
Step 2
Add the potatoes and season with salt and pepper to taste. Stir to coat and sauté about 5 minutes.
Step 3
Add the chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer and let simmer until potatoes are tender, about 30 minutes.
Step 4
Remove thyme and bay leaf.
Step 5
Using an immersion blender or food processor, puree the soup to desired consistency. Taste the soup and adjust seasoning.
Step 6
Divide the soup over bowls and garnish with chives.
Notes
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Delicious
Go-to
Kid-friendly
Makes leftovers
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