A healthy soup recipe that is loaded with vegetables and easily made dairy and gluten-free. Made in under 30 minutes with a few simple ingredients, it’s perfect to batch prep at the beginning of the week for lunch during the week.
- Large bowl
- Dutch oven
- Immersion blender
- 2 (about 4 cups) leeks, chopped
- 3 Tbsp unsalted butter
- 1 tsp garlic, minced
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1.5 lbs Little Potatoes, chopped
- 4 cups low sodium chicken or vegetable broth
- 1/4 cup heavy cream
- 1 Tbsp corn starch
Cut the dark ends and the roots off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
Melt butter in a 3 to 4 quart Dutch oven or soup pot. Drain leeks and add to the melted butter. Sauté for five minutes or until wilted, stirring occasionally.
Add garlic, salt, parsley, thyme, and pepper and cook one minute.
Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 to 15 minutes.
Remove lid and use an immersion blender to purée all or part of the soup (or use a blender if you have one that is intended for hot liquids).
Whisk together cream and corn starch. Stir into soup and simmer a couple of minutes until slightly thickened. Serve.