Potato Leek Soup


3 large Jersey Fresh potatoes, peeled and chopped
4 cups Jersey Fresh leeks (white and light green parts only from about 3 leeks), chopped
1 TB olive oil
1 clove Jersey Fresh garlic, minced
1 quart chicken or vegetable broth
1 cup half-and-half
2 tsp Kosher salt


15m prep time / 35m cook time

1. Heat oil in dutch oven or large pot over medium heat
2. Add leeks and cook until soft, stirring often. Reserve 1/4 cup of leeks
3. Add garlic to leeks and cook about 2 minutes
4. Add broth and potatoes and cook, covered until potatoes are tender (about 10-15 minutes)
5. Add half-and-half and salt
6. Using a immersion blender, puree the soup to the consistency you prefer
7. To serve, top with reserved leeks

Jersey Fresh Product(s) Used: Garlic Leeks Potatoes

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