Here are the 11 steps to follow to make Leek & Potato Soup:
Preparation Instructions
- In a large saucepan, heat oil over medium-high heat.
- Add leeks and celery and sauté until they begin to soften.
- Add garlic and sauté for another minute.
- Add potatoes and vegetable broth and bring to a boil.
- Reduce heat to low and simmer for about 30 minutes.
- Add cream.
- Puree soup with an immersion blender or in batches in a traditional blender.
- If using a traditional blender, remember:
• Only fill your blender 1/3 full.• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
- Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
- Garnish with fresh black pepper.
- Enjoy!
Sara Lynn puts it all together in a video on the next page …