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Side Dish Main Dish Rich Potato Leek Soup
Ready Time: 45min
Baked Boiled Description
Made without a drop of cream, this rich potato leek soup is surprisingly smooth, silky and a warm delight.
Ingredients 3 Tablespoons olive oil 1 onion, diced 3 leeks, white and light green parts sliced 3 carrots, peeled and diced 3 stalks celery, finely chopped 3 cloves garlic, minced 5 small or 3 medium russet potatoes, peeled and diced salt and pepper, to taste 1 Tablespoon fresh thyme, chopped 5 cups vegetable broth Parmesan Croutons 2 cups whole wheat bread cut into 1″ chunks 2 Tablespoons olive oil ¼ cup shredded Parmesan cheese salt and pepper, to taste Preparation In large soup pot, add olive oil over medium-high heat. Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes. Add thyme and vegetable broth, and bring to a simmer. Reduce heat and let cook for 15 more minutes, until potatoes are softened. Using an immersion blender or high-powered blender, puree until smooth. Parmesan Croutons Preheat oven to 375 °F. Add olive oil to a bowl, then add bread cubes, tossing to coat. Toss with cheese and season with salt and pepper. Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden. Nutrition Calories320 Fat13g Sodium1020mg Vitamin C10% Carbohydrates45g Fiber5g Protein7g Potassium890mg Sugar7g Potatoes USA Disclaimer
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