Leek and Potato Soup

Name: Leek and Potato Soup
Total time: 55
Yield: 8
Ingredients: 3 tablespoons salted butter; 3 large leeks (white and pale green parts only), chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 3 medium Yukon Gold potatoes, peeled and cubed; 1 (32 ounce) carton no-salt-added vegetable broth; 2 cups water; 1 cup heavy cream, or to taste; 4 teaspoons salt, or to taste

Recipe by dave yonathan from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

•

3 tablespoons salted butter
•

3 large leeks (white and pale green parts only), chopped
•

2 stalks celery, chopped
•

2 cloves garlic, minced
•

3 medium Yukon Gold potatoes, peeled and cubed

•

1 (32 ounce) carton no-salt-added vegetable broth
•

2 cups water
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1 cup heavy cream, or to taste
•

4 teaspoons salt, or to taste

Instructions

Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.