Leek Soup Without Potatoes

🧂 Ingredients

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 6 Garlic Cloves

  Diced
• 1 Onions

  Medium, Chopped
• 1 Whole Leek Stalk

  Discard root end, and sliced the rest
• 1 Zucchini

  Medium, rough chopped
• 1 teaspoon Thyme

  See Note #2
• 4 Cups Stock

  Chicken or Vegetable
• Salt (to taste)

  See Note #1
• 1/4 teaspoon Pepper

Instructions

• 1 Cut all vegetables as mentioned above
• 2 Wash thoroughly under running water and drain. See note #3
• 3 Heat oil and butter in a saucepan (on medium heat). See note #4
• 4 Once the butter is melted, add onion, and garlic. Stir gently till onions are
  soft and translucent, and do not smell raw anymore.
• 5 Add dried herbs (thyme)
• 6 Add chopped leeks and zucchini. Continue sauteing.
• 7 Once the vegetables look slightly caramelized, add chicken stock, vegetable
  stock, or water.
• 8 Using a stick blender, blend till smooth. (you can also use a mixer or leave it
  whole)
• 9 If adding fresh herbs, add them now. Add salt and pepper to taste.
• 10 Serve hot with a. dollop of sour cream and garnish of choice (chives etc)

Nutrition Info