Chunky Leek and Potato Soup

• Vegetarian
• Gluten free

• Produce

  • 1 stick Celery
  • 2 Leeks, large
  • 1 Onion, large
  • 1 sprig Thyme, fresh
  • 3 Yukon gold potatoes

• Canned Goods

  • 3 cups Chicken or vegetable stock

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 1 tbsp Ghee

Found on slimmingeats.com

Description

Ingredients

• 1 large onion, chopped
• 1 stick of celery, chopped
• 2 large leeks, sliced
• 3 yukon gold potatoes, peeled and chopped
• 1 tablespoon of ghee (6 syns) - or olive oil
• 1 sprig of fresh thyme
• salt and black pepper
• 3 cups (720ml) of chicken or vegetable stock
• 1 large onion, chopped
• 1 stick of celery, chopped
• 2 large leeks, sliced
• 3 yukon gold potatoes, peeled and chopped
• 1 tablespoon of ghee (6 syns) - or olive oil
• 1 sprig of fresh thyme
• salt and black pepper
• 3 cups (720ml) of chicken or vegetable stock

Directions

• Add ghee or olive oil to a large saucepan over a medium high heat
• Add onion, celery and leeks and cook until softened
• Add the potatoes, stock, sprig of fresh thyme and bring to a boil.
• Reduce heat, cover and simmer for approx 30 mins
• Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
• Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
• Set the instant pot to saute
• Add the ghee (or olive oil)
• Add onion, celery and leeks and cook until softened
• Add the potatoes, stock, sprig of fresh thyme.
• Set to soup setting
• Allow a natural pressure release.
• Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
• Season with some salt and black pepper as needed, garnish with fresh thyme and serve.

Nutrition