Little Potato and Leek Soup

Little Potato and Leek Soup

Boomer Gold

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.

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

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. Saute 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.

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