Simplified Leek Potato Soup
Simple, creamy, and wonderful on a cold winter night, this leek soup is a great alternative to traditional soups, in under 30 minutes.
Servings 4 servings
- 3 leeks dark green leaves removed. Light green & white parts chopped to just smaller than bite size.
- Make sure to place chopped leeks in a colander and thoroughly rinse. Sit aside to dry.
- 1 1/2 cups low-sodium chicken broth
- 4 tablespoon butter once melted, add finely chopped shallots.
- 1/2 cup chopped onion
- 1 small russet potato peeled, and cut up into 1/4" bit size chunks.
- 2 bay leaves
- chopped fresh thyme about 1 tablespoon
- Day old bread or loaf bread toasted
Pour chicken stock and 1/3 cup of milk, chopped thyme, into a saucepan. Heat till it is simmering. You could add the CLEANED dark green leek stalks if you like.
After simmering for about 20 minutes, strain broth through a fine-mesh strainer into a medium bowl.
Discard anything caught in the strainer, set aside liquids.
Melt butter, in the now-empty saucepan over medium heat. Once butter is foaming, add the chopped leaks (light green & white parts), onions, and 1 teaspoon of salt.
Saute until softened.
Increase heat to high, add the reserved broth, potato, bay leaves. Bring mixture to a boil.
Reduce heat to low and simmer until potatoes are tender.
Add toasted bread and simmer until bread is starting to fall apart (takes about 5 minutes).
Remove from heat.
Pour half the mixture in a Vitamix or a blender.
Blend at high speed for about 15 seconds.
Pour soup into a serving bowl. Top with grated cheddar cheese and chopped chives.
Pour second batch of soup into blender/Vitamix and blend for 15 seconds.
Pour into serving bowl and garnish.