Bonus Video | Finally Made Leek and Potato Soup | Using the London Sunshine Induction Cooktop
Recipe Information
Leek and Potato Soup
Heat 3 tablespoons of olive oil and 3 tablespoons of butter in a medium Dutch oven over medium heat.
Add chopped leeks, celery, and cook until tender, about 6 to 8 minutes.
Stir in 6 cups of chicken broth and add 3 cloves of garlic, 1.5 tablespoons of kosher salt, and 0.34 teaspoon of pepper.
Add thyme sprigs and bring to a simmer over medium-high heat.
Once simmering, reduce heat to medium-low and cook uncovered until potatoes are tender, about 15 minutes.
Remove thyme sprigs from the soup.
Transfer 4 cups of the soup into a blender and blend until smooth.
Stir in cream and let cook for an additional 15 to 20 minutes until slightly thickened.
Equipment Needed
Spice Level:
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