| Level: | Easy |
| Yield: | 46 servings |
Ingredients
- 3 Yukon Gold potatoes, about 1 pound, peeled and cut into 1-inch dice
- 3-4 thick leeks, white and light green parts only, cleaned and sliced thin
- 1 quart water
- 1 bay leaf
- 3 sprigs of thyme, tied together
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 bunch chives, sliced thin, about 1/2 cup
Instructions
- Place all ingredients except chives into medium saucepan and bring to a simmer. Cook for 20-30 minutes or until potatoes can be easily smashed against side of pot with wooden spoon. Remove thyme and bay leaf, and puree with immersion blender until very smooth. Serve in bowls with chives sprinkled on top.
Nutrition Facts
| Serving Size | 1 of 46 servings |
| Calories | 10 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 87 mg |
Reviews
This soup is easy, tastes delicious. I really like the fact that there is no cream, much healthier. I put a bay leaf in the soup while boiling
Too watery. And I even used chicken stock as 3/4 of my broth.
This recipe is so easy to prepare and simple but really great tasting.
it was so easy to make and really warms you up on these cold fall days
This soup was very easy and very tasty. There was too much pepper in it for me so I will go less next time. It is a great soup that doesn’t have a cream base. So for those who can’t tolerate dairy products this is fabulous. Enjoy!
The soup tastes like it came from a restaurant! The ingredients are very simple and cooking time is less than 1 hour!
I used chicken stock instead of just plain water coz I’m used to having chicken stock as my soup base. It still tasted very good!!!
This recipe was a big hit as an early course in our annual St. Patrick’s Day dinner. The key was my good quality immersion blender and dicing the potatoes into very small cubes.