Creamy Leek and Potato Soup

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
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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