Potato Leek Soup

By vealam

Ingredients

• 3 Large leeks ( 1 1/2 inch -2 inches in diameter)
• 4 tablespoon olive oil
• 1 Cup diced onion
• 3 Cloves garlic-minced
• 1 pound yukon gold potato- diced
• 6 C chicken stock ( or veggie stock)
• 1 Tablespoon fresh thyme ( or substitute 1 tsp dry herbs de provence)
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• 1/3 Cup light sour cream
• 2 Tablespoons fresh chives for garnish

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from feastingathome.com

Preparation

Step 1

Remove leek stems and cut leeks in half length wise. Rinse to remove and dirt. Slice leeks into ¼ inch half rounds. Heat oil in medium sized heavy bottom pot or dutch oven, over medium heat. Add leeks and sauté 3-4 minutes and add onion. Continue sautéing for 5 minutes until tender. Add garlic and sauté for 3 more minutes. Add potatoes, stock and fresh thyme. Bring to a boil, turn heat to low and simmer for 15 mites, until potatoes are tender. Add salt and pepper. Blend in batches, until very smooth and silky. Return to the pot, bring to a simmer and stir in sour cream. Serve with fresh chives.