Potato Leek Soup

Serves: 4
Total Calories: 78


2 large Yuokn gold potatoes scrubbed and diced
4 leeks thinly sliced
2 shallots chopped
1 stalk celery thinly sliced
1 clove garlic chopped
6 cups Vegetable Broth
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 tablespoons chopped fresh chives for garnish


Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the potatoes on the lined baking sheet and bake for about 20 minutes, or until well browned.

Put the leeks, shallots, celery, and garlic in a medium dry pot over medium heat and cook for 5 minutes, stirring occasionally. Stir in the potatoes, broth, and bay leaves. Increase the heat to medium-high and bring to a simmer. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 20 minutes. Add the thyme, cover, and cook, stirring occasionally, for 5 minutes. Remove the bay leaves and serve hot, garnished with the chives.

Stored in a sealed container in the refrigerator, Potato-Leek Soup will keep for 3 days. Reheat and garnish just before serving.

Note: For a smoother texture, process the soup in a blender before serving.

Nutritional Facts:

Serves: 4
Total Calories: 78
Calories from Fat: 0

This Potato Leek Soup recipe is from the Bravo Cookbook. Download this Cookbook today.

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