Description
Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.
Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, chopped
- 3 cups chicken stock
- 3 potatoes, peeled and diced
- 3 large leeks, chopped
- ½ cup chopped fresh parsley, or to taste
- 1 cube vegetable bouillon
- salt and freshly ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Add onion and garlic; cook
- stirring frequently
- until slightly softened
- about 3 minutes. Add stock
- potatoes
- leeks
- parsley
- bouquet garni
- bouillon cube
- salt
- and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender
- about 30 minutes.
- Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4