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Magic Leek Soup

Magic Leek Soup

Monika Soni
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 0
Calories 151 kcal

Ingredients
  

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups leeks washed and thinly sliced
  • 2 garlic cloves minced
  • 3 cups Yukon gold potatoes peeled and chopped into ½” cubes
  • 3 cups chicken broth
  • 1 teaspoon fresh thyme minced
  • 1 bay leaf
  • ½ cup heavy cream
  • Salt and pepper to taste

Instructions
 

  • Heat a large stockpot or Dutch oven over medium-high heat.
  • Add the olive oil and butter and stir occasionally until the butter has melted-- about 1 minute.
  • Next, add the sliced leeks and cook, stirring occasionally, for 5 minutes or until the leeks are soft and starting to brown slightly. Add the garlic and cook for an additional minute.
  • Add the potatoes, chicken broth, thyme and bay leaf. Bring the soup to a rapid boil and then reduce the heat to medium-low (a gentle simmer) and allow it to cook for 15 minutes, or until the potatoes are fork tender.
  • Remove the bay leaf. Use an immersion blender, you can also do this in batches in a food processor or blender.
  • Return the soup to the pot and add the heavy cream. Season with salt and pepper to taste.
  • Garnish with a drizzle of olive oil and fresh parsley or roasted leeks.
  • Enjoy warm. Store any leftover soup in an airtight contain in the fridge for up to three days.

Nutrition

Calories: 151kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 408mgFiber: 2gSugar: 2g
Keyword Detoxifying Soup, Healthy Vegetable Soup, Keto Leek Soup, Leek Soup Recipe, Low-Carb Soup
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