Potato Leek Soup |
We were inspired to make this soup after having a divine potato leek soup @ochrebakery. Our version is a little healthier, using white beans to add protein & create a creamy texture.
2 pounds yukon gold potatoes, peeled
1-2 Idaho potatoes, skins on & sliced thick
1 head garlic, peeled & smashed
3 leeks, white parts sliced thick
1/2 sweet onion, diced
1/2 pound white beans, cooked, cooled & puréed
1/2 cup heavy cream
8 cups chicken broth (or vegetable broth)
Fresh dill, chives, thyme
1-2 bay leaves
Salt & pepper
Sauté the leeks, sweet onion & whole garlic cloves on medium low heat until caramelized. Peel the potatoes & add to the pot with thyme & a pinch of salt. Add the beans, chicken broth & 1-2 bay leaves. Simmer for an hour. Purée half the soup & add the cream , chopped dill & chives, and salt & pepper to taste. Adjust to the desired thickness with broth.
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