Hearty Potato Leek Soup
Servings: 2
INGREDIENTS
- 3 tablespoons butter
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 large leek, cut into circles
- 5 cloves garlic, sliced
- 1 large potato, cut into cubes
- 4 thyme sprigs, tied together with a string
- 7 cups water/broth
Topping:
- 2 scallions, chopped
INSTRUCTIONS
- Heat up a pot on medium-low heat and add the butter, salt and pepper. Stir often.
- When the butter browns, add the leek and garlic and sauté for 2 minutes.
- Add the potato and mix. Add the thyme and water/broth, cover with a lid and cook for about 25 minutes.
- Uncover, remove the thyme and blend using a hand blender. Cover and cook for another 20 minutes.
MY NOTES
Frequently Asked Questions
| Can I bake the soup in a Dutch oven instead of using the stovetop? Absolutely! We recommend baking your soups to get the best flavors, and the longer you bake – the better the soup will come out. Ideally, you want to bake the soup for 4-5 hours in a 300 °F (150 °C) oven. If you want to speed things up, bake at 350 °F (175 °C) for 90 minutes. |
