Creamy Leek and Potato Soup

PREPARATION 10 MIN

COOKING 20 MIN

SERVINGS 8

INGREDIENTS

• 15 ml (1 tbsp.) olive oil
• 3 large leeks, chopped
• 1 garlic clove, chopped
• 3 large potatoes, peeled and diced
• 1.25 L (5 cups) chicken broth
• 1 ml (¼ tsp.) dried thyme
• Pepper and salt, to taste
• 60 ml (¼ cup) fresh chives, chopped (optional)

PREPARATION

• Heat the oil in a saucepan.
• Add the leeks and garlic.
• Brown over low heat for about 6 minutes.
• Add the potatoes and stir well.
• Add the broth and bring to a boil.
• Add the thyme, pepper and salt.
• Let cook over low heat for 20 minutes.
• Cream the soup using a food processor or a hand blender.
• Garnish with fresh chives just before serving.

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