Leek and Potato Soup
Leek and potato soup is cozy and fragrant with soft notes of lemongrass to add some freshness to your bowl.
Servings 6 people
Ingredients
- 2 tbsp salted butter
- 2 large leeks thinly sliced
- 4 cloves garlic minced
- 10 baby yellow potatoes (about 3 cups) chopped
- 2 sticks lemongrass finely chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Melt butter in a large stockpot over medium heat. Add leeks and garlic and saute until fragrant and softened, about 5 minutes. Adjust heat as necessary to prevent browning.
- Add potatoes, chicken stock, lemongrass, bay leaf, dried thyme, paprika, ground black pepper, and salt and bring soup to a boil. Cover, reduce heat to low, and simmer for about 20 minutes, or until potatoes are soft and tender.
- Remove bay leaf and turn off heat. Use an immersion blender to puree soup until smooth. Put back on low heat, add milk, stirring continuously until well incorporated. Portion into individual bowls and serve!
Notes
- If soup is too thick for your liking, add more milk. If soup is too thin, allow to simmer until thickened.
- If you don't have an immersion blender, allow soup to cool a bit before portioning into a high-speed blender and blending.
- Store leftovers in an airtight glass container for up to 3-5 days.