Potato Leek Soup

🧂 Ingredients

• 2 tablespoons butter
• 2 ½ cups chopped leeks

  dark green stems removed (about 2-3 medium leeks)
• 1 tablespoon flour
• 2 medium russet potatoes

  peeled and cut into cubes
• 5 cups vegetable broth

  or chicken broth
• 1 teaspoon salt

  and 1/4 teaspoon ground black pepper
• 3 sprigs fresh thyme
• 1 cup milk

  (cream, half and half, or coconut milk)

Instructions

• 1 In a soup pot, melt the butter. Add the chopped leeks and saute until softened
  and wilted. Then stir in the flour and continue to saute for 30 seconds, or
  until there are no visible white steaks of flour.
• 2 Stir in broth, potatoes, salt, pepper, and thyme. Bring to a boil, cover and
  simmer on low for about 15 minutes, or until the potatoes are tender.
• 3 Using an immersion blender or a standard blender (in batches if necessary),
  puree the soup until smooth. Return to the pot and stir in the milk (or cream).
  If you want a thinner soup, stir in a bit of water or broth and serve
  immediately.

Nutrition Info