Potato Leek Soup
3-4 large leeks (4-5 cups sliced)
3 tbsp Sizzle
4 cloves of garlic, roughly chopped
1 tbsp fresh thyme
1½ pounds yukon gold potatoes, thinly sliced.
4 cups of veggie broth or chicken stock
1 tsp salt, more to taste
½ tsp fresh cracked pepper
½ cup sour cream (or heavy cream)
2 tbsp fresh chives (or scallions) for garnish
Instructions
Active Time: 20 Minutes
Full Time: 40 Minutes
Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt.
Heat Sizzle in a heavy-bottom pot over medium-low heat. Add rinsed leeks and sauté until tender.
Take a ¼ of a cup of your sautéd leeks and set aside (this will be your leek oil).
Add garlic, thyme, potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low and simmer, covered for about 15-20 minutes, until potatoes are fork-tender.
Add the leeks you set aside to a food processor with ¼ cup of Drizzle and blend until evenly mixed.
Blend the soup until smooth. Whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
To serve, divide among bowls, drizzle with the leek oil, sprinkle with fresh chives or scallions.
