Potato Leek Soup
This is the perfect introduction to using leeks for any new chef. 👩🍳
Recipe
Time: ~ 1 hr
Servings: 12 servings
Equipment
Blender
Knife
Cutting board
Ingredients
3 tbsp butter
4 leeks, chopped
3 cloves of garlic, chopped
1/2 head of cabbage, chopped
5 russet potatoes, 1/2in cubes
10 cups vegetable broth
2 cups heavy cream
2 tsp salt
2 tsp black pepper
1 tsp thyme
1 tsp ground ginger
2 bay leaves
Instructions
Cook
Melt butter in the Dutch oven on medium heat.
Add leeks, garlic, and cabbage.
Cook until soft.
Add potatoes, broth, and spices.
Bring to a boil.
Cover and simmer on low until the potatoes are soft.
Remove the bay leaves.
Blend the soup batches at a time.
Return the soup to the Dutch oven and add the heavy cream.
Bring to a simmer.
Cook and season to taste.