Prep Time
10 min
Cook Time
20 min
Yields
4 servings
Deliciously filling and so quick to make – try it today!
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ingredients
3
Tbsp butter (45 ml)
1
onion, chopped
1 ½
cup leeks, white part and a little green, sliced thinly (325 ml)
3
Yukon Gold potatoes
6
cup chicken stock (1.5 L)
3
bay leaves
2
sprig of fresh thyme
½
Juice of ½ lemon
Salt and pepper
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directions
Step 1
Heat the butter in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well with melted butter. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.