Potato Leek Soup
Serves 415 mins prep30 mins cook
A creamy and velvety potato leek soup made with gold potatoes, garlic, carrots, and vegetable broth, finished with light cream, rosemary croissant croutons, and crispy fried leeks for a comforting meal.
0 servings
What you need
Instructions
1: Peel and chop potatoes, carrot, and leek as you reserve the green part for making crispy fried leek topping. 2: Add olive oil to a Dutch oven and sauté leeks and carrots until translucent; add garlic, cook for a minute, and then add potatoes, vegetable broth, bay leaf, thyme, salt, and pepper; bring to boil, cover, and simmer until potatoes are fork tender. 3: In the meantime, thinly slice the green part of the leeks and deep fry them; season with salt and set aside. 4: Once the soup has cooked, blend it with light cream until smooth; if you prefer a thinner consistency, add more vegetable broth or water. 5: Finish with croutons, crispy leeks, black pepper, and enjoy a cozy warm hug in a bowl!View original recipe