Potato, Garlic & Leek Soup
Prep Time
Serves
Cooking Mode
1 unsalted butter
2 Pure 100 % Olive Oil
5 garlic, peeled
3 leeks (whites only), washed and thinly sliced
6 large baking potatoes, peeled and chopped
1 Chicken Broth, 35% Less Sodium
½ 35% cream
¼ salt and pepper
¼ each; finely sliced green onions, chives and parsley leaves
1 unsalted butter
2 Pure 100 % Olive Oil
5 garlic, peeled
3 leeks (whites only), washed and thinly sliced
6 large baking potatoes, peeled and chopped
1 Chicken Broth, 35% Less Sodium
½ 35% cream
¼ salt and pepper
¼ each; finely sliced green onions, chives and parsley leaves
Directions
1Heat the butter and olive oil in a large soup pot over medium heat. Add the whole garlic cloves and cook until caramelized and fragrant. Stir in the leeks, and cook until softened.
2Add the potatoes and lightly season with sea salt and white pepper, mixing well, cover with the broth and bring to a simmer, cooking until the potatoes are very tender.
3Add the cream and puree using an immersion blender or food processor.
4Gently toss together the green onion, herbs with a touch of sea salt and pepper. Serve the soup in warm bowls, garnished with Goat’s Milk Cheese Crumbles, green onions and herbs.
Tips
1
Lorsque vous faites cuire « en papillote », assurez-vous que tous les légumes sont de la même taille, afin qu’ils prennent le même temps à cuire!
Disclaimer
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Personal Note
Personal Note
