Dijon Potato Leek Soup

1. 1

   Saute leeks, garlic and thyme in hot oil in stockpot on medium heat until tender.

2. 2

   Add vegetable stock and potatoes.

3. 3

   Bring to boil.

4. 4

   Reduce heat to medium-low; cover.

5. 5

   Simmer 30 minutes, stirring occasionally.

6. 6

   Add to blender container in batches; process until pureed.

7. 7

   Return to stockpot.

8. 8

   Stir in cream.

9. 9

   Cook 5 minutes or until heated through, stirring occasionally.

10. 10

    Remove from heat.

11. 11

    Add mustard; stir with wire whisk until well blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.