Creamy Leek and Potato Soup

1. 1

   In a large pot, melt 3 tablespoons of the butter over low heat.

2. 2

   Add the leeks and cook, stirring often, until tender, about 3 minutes.

3. 3

   Add the garlic and cook for 30 seconds.

4. 4

   Add the chicken stock and potatoes.

5. 5

   Cover and simmer gently until the vegetables are tender, about 30 minutes.

6. 6

   Remove from the heat.

7. 7

   With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth.

8. 8

   Season, to taste, with salt and ground white pepper.

9. 9

   Ladle into soup bowls and garnish with parsley and 1 tablespoon of soft herbed cheese.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.