Potato & Leek Soup

By The Lebanese Plate · 50 min

Ingredients

Instructions

1. Heat the ghee or butter and the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until soft.
3. Add the finely sliced leeks and sauté until they soften.
4. Add the crushed garlic and cook until fragrant.
5. Add the cubed potatoes, vegetable stock powder, and 6 cups of water (or 6 cups of vegetable stock). Bring to a boil.
6. Reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
7. Turn off the heat. Blend until smooth with an immersion blender if you want a smooth soup (optional for a chunky texture).
8. Season with salt and pepper to taste, then stir in the cream.
9. Serve hot, garnished with extra cream or herbs if desired.

Summarized from The Lebanese Plate's video. Watch it for the details.

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