The Creamiest Potato and Leek Soup for Cold Nights

By The Lebanese Plate · 50 min

Ingredients

Instructions

1. Heat the ghee in a large pot over medium heat.
2. Sauté the chopped onion until soft. Add the sliced leeks and sauté until they soften.
3. Add the crushed garlic and cook until fragrant.
4. Add the cubed potatoes and the water or stock. Bring to a boil.
5. Reduce the heat and simmer for about 20 minutes, until the potatoes are tender.
6. Turn off the heat. Blend until smooth.
7. Season with salt and pepper to taste and stir in the cream.
8. Serve hot.

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

More recipes with

GarlicOnionCreamPotatoLeek