Title: Creamy Leek and Potato Soup: A Hearty, Flavorful Comfort Food
Ingredients:
- 4 large leeks, white and light-green parts only, thinly sliced (about 4 cups)
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 medium russet potatoes, peeled and cut into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 3 cups unsalted chicken broth
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup finely chopped fresh parsley
- Salt, to taste
Instructions:
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Rinse the leeks under cold running water and drain them well. Cut off the dark green tops and discard. Cut the white and light-green parts of the leeks into thin slices.
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In a large pot, melt the butter over medium heat. Add the olive oil and sauté the chopped onion until it becomes soft, about 5 minutes.
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Add the leeks, potatoes, vegetable broth, chicken broth, garlic cloves, thyme, and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes, or until the potatoes are tender.
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In batches, purée the soup in a blender until smooth. Return the puréed soup to the pot and whisk in the heavy cream. Add more salt, if needed.
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Garnish with fresh parsley before serving.
- Enjoy your comforting, creamy leek and potato soup with a side of warm bread or crusty garlic rolls.
