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preparation
preparation Time0 mins
cook Time
0 mins
servings
6
calories
745 per serving
ingredients
- 2 teaspoons vegetable oil
- 2 cup leeks, chopped
- 2 celery stalks, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 medium potatoes, coarsely chopped
- 4 cup water or vegetable stock
- 1 teaspoons salt
- 1/2 teaspoons ground black pepper
- 1/2 teaspoons dried thyme
- 1-1/2 cup light cream
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- 2 teaspoons fresh tarragon, chopped
directions
Step 1
In a large pan, heat the oil and add the leeks, celery, onion and garlic. Saute over medium heat until vegetables are soft.
Step 2
Stir in vegetable stock or water, potatoes, salt, pepper and thyme. Bring to a boil.
Step 3
Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork. Add the cream and herbs and return to a light simmer, stirring occasionally.
Step 4
Remove soup from heat and let sit a few minutes before serving.