Potato Leek Soup
Potato Leek Soup

Cook Time:
45 Minutes
Servings:
6
Shelf Life:
Prep Time:
20 Minutes
Ingredients
2 leeks
1⁄2 cup butter
4 cups vegetable stock
2 cups grated carrots
1 bay leaf
1 & 1⁄2 tsp thyme leaves
black pepper
4 cups mashed potatoes
croutons
freshly grated parmesan cheese
finely chopped chives
Directions
Wash and thinly slice the leeks. Melt the butter in a large stockpot. Sauté the leeks over low heat until they are softened, stirring often.
Add the vegetable stock, the grated carrots and the bay leaf. Bring to a low boil over medium heat. Simmer for 10 minutes, stirring occasionally.
Add the thyme leaves and season with black pepper to taste. Mix well.
Add the mashed potatoes. Gently mix until the mashed potatoes are smooth. Cook slowly over medium heat until the soup is steaming hot, stirring often.
Remove the bay leaf.
Spoon into individual owls and garnish with croutons, parmesan cheese and chives. Serve immediately.
*TIP: This recipe works equally well with either freshly cooked or leftover mashed potatoes. You can refer to my previous recipe “Cooking Potatoes 101” to make perfect mashed potatoes.