potato leek soup

makes 6 servings

ingredients:

2 tablespoons butter

1 tablespoon olive oil

3 leeks, sliced (discard dark green portions)

1 small yellow onion, sliced

2 cloves garlic, chopped

5 russet potatoes, peeled and cubed

6 cups vegetable broth

1 cup whole milk

1/2 cup chopped parsley

3 teaspoons sea salt

1 teaspoon black pepper, freshly ground

sour cream (optional)

directions:

Heat the butter and olive oil in a large soup pot over medium heat. Add the onion, leeks, and garlic and saute until softened, 3-4 minutes, stirring occasionally. Add the potatoes and broth and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cook for 30 minutes until potatoes are fork tender. Use an immersion blender or carefully transfer the soup to a blender in batches and puree until smooth. Stir in the milk, salt, and pepper until well combined. Serve hot with an optional dollop of sour cream.

recipe printed from twothirtyate.com