Potato Leek Soup
Servings: 4 -6 servings
Ingredients
- 2 Tbs unsalted butter
- 2 leeks quartered, washed, and thinly sliced
- 2 garlic cloves split, germ removed, and thinly sliced
- Kosher salt
- 1 pound gold potatoes cubed
- 1 tsp dried thyme
- 2-3 fresh sage leaves
- 4 cups vegetable broth
- 1/2 cup dry white wine
- Freshly-ground black pepper
For topping
- Croutons
- Dried chervil
Instructions
- Melt butter in a large stock pot. When melted, stir in leeks and garlic until well coated. Sprinkle with a bit of kosher salt. Reduce heat to low, cover, and cook, stirring once or twice, for 10 minutes, or until soft.
- Add remaining ingredients, along with a bit more salt and pepper, then increase the heat and bring to a boil.
- Once bubbling, reduce heat to low and simmer, mostly covered, until all vegetables are soft, 30 to 40 minutes.
- Taste and season with salt and pepper.
- Working in batches, puree soup in a blender until smooth. Return to the pan and heat as needed.
- Serve topped with croutons and chervil.