Creamy leek potatoe soup (without the cream)

1. 1

   In a large pot, add the grapeseed oil, sautee all the veggies, except the pitatoes, untill wilted

2. 2

   Add the chicken broth, the potatoes and the thyme.boil until the potatoes are soft.

3. 3

   Take out the whole potatoes and 1/2 cup of liquid and pour both in a blender until becomes creamy

4. 4

   Return the blended potatoe to the boiling pot, reduce to medium temperature and incorporate completely.

5. 5

   Move constantly for 15 more minutes

6. 6

   Add salt if you like, doesn't need it.

7. 7

   Enjoy

* Per serving · 4 servings · Values may vary.

No additional tips available.