Potato & Leek Soup
Servings: 6
prep time: 25 minutes
cook time: 40 minutes
meal prep?
yes
You’ll need:
3 tbsp butter
4 large leeks, white and light green parts only, chopped
3 garlic cloves, smashed
2 lbs. yukon gold potatoes, peeled and roughly chopped
8 cups chicken broth
2 bay leaves
3 sprigs fresh thyme
1 tsp salt
1/2 tsp ground black pepper
1 cup heavy cream or whole milk
1 1/2 cups cooked shredded chicken
chives, finely chopped, optional to garnish
Melt the butter over medium heat in a large soup pot. add the leeks and garlic, stirring regularly until soft and wilted, about 10 minutes; adjust the heat as necessary to avoid browning.
Add the potatoes, broth, bay leaves, thyme, salt, and pepper to pot and bring to a boil. cover and turn the heat to low. simmer for 15 minutes, or until the potatoes are very soft.
Remove the thyme sprigs & bay leaves, then purée the soup with a hand-held immersion blender until smooth. (alternatively, transfer to a standard blender in batches, leaving the hole in the lid open or cover loosely with a dish towel)
Add the heavy cream and chicken, bring to a simmer for about 5 minutes or until chicken is heated through. season with salt and pepper.
Serve garnished with fresh chives.
