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.
Equipment
- Large bowl
- Dutch oven
- Immersion blender
- Whisk
- 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
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Instructions
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Step 1
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.
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Step 2
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.
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Step 3
Add garlic, salt, parsley, thyme, and pepper and cook one minute.
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Step 4
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.
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Step 5
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).
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Step 6
Whisk together cream and corn starch. Stir into soup and simmer a couple of minutes until slightly thickened. Serve.
