Servings: 6
Ingredients:
- 6 medium potatoes, peeled and diced
- 3 large leeks, white and light green parts, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp paprika
- 2 tbsp fresh parsley, chopped
Instructions:
- Wash the leeks thoroughly and slice the white and light green parts.
- Melt butter in a large pot over medium heat. Add the leeks and onion and cook for 5–7 minutes, until softened.
- Add garlic and cook for another 30 seconds.
- Add potatoes, broth, salt, pepper, thyme, and paprika. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes, or until the potatoes are very tender.
- Use an immersion blender to blend until smooth and creamy. For a chunkier soup, blend only part of it.
- Stir in the milk and heavy cream. Heat gently for 3–5 minutes—don’t boil.
- Taste and adjust the seasoning.
- Garnish with fresh parsley and cracked black pepper. Serve warm with crusty bread. 🥔🥣🌿