Creamy Leek and Potato Soup with Garlic Parmesan Crostini

• Produce

  • 1 1/2 4 lb. white potatoes
  • 2 Carrots
  • 2 Celery stalks
  • 2 cloves Garlic, medium
  • 1 clove Garlic, large
  • 2 Leeks, large
  • 1 Onion, medium
  • 2 sprigs Thyme, fresh

• Canned Goods

  • 8 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Nutmeg
  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 French baguette

• Dairy

  • 1 tbsp Butter
  • 4 tbsp Parmesan cheese

Found on sweetandsavourypursuits.com

Description

Directions

• In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
• Add the onion, leeks, carrots, celery and garlic. Season with salt, pepper and nutmeg.
• Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 8 to 10 minutes.
• Add the potatoes and 8 cups of stock, bring to a boil and then reduce heat. Simmer soup until potatoes are tender, about 20 minutes.
• Adjust seasonings, let soup cool slightly.
• Remove the thyme sprig before pureeing soup in batches in your Vitamix, or other blender.
• If you prefer you could purée only part of the soup, so that you have a chunkier textured soup.
• To make the Garlic Parmesan Crostini:
• Slice baguette into 1/2-inch rounds
• Rub tops of sliced baguette with cut garlic clove
• Lightly brush baguette slices with extra-virgin olive oil
• If desired top with freshly grated Parmesan
• Place under broiler until bread slices are toasted and cheese has melted (keep a close eye on them, this step doesnt take long!)