Potato, Leek, and Tomato Soup

• Gluten free

• Produce

  • 2 cloves Garlic
  • 3 Leeks
  • 1 (18 fluid ounce can Tomatoes, stewed or diced
  • 4 Yellow potatoes

• Canned Goods

  • 2 (10 fluid ounce cans Chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Whipping cream

Found on saltandlavender.com

Description

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 leeks
• 1 (18 fluid ounce) can stewed or diced tomatoes (I used Italian seasoned ones)
• 2 (10 fluid ounce) cans chicken broth (use veg if vegetarian)
• 4 yellow potatoes, peeled and cubed
• 2 cloves garlic
• Salt & pepper, to taste
• 1/2 cup whipping cream

Directions

• Melt butter and oil on medium heat in a large pot.
• Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs lengthwise into four sections and then chop into smaller pieces. Add leeks to pot and sauté for about 5 minutes.
• Meanwhile, peel potatoes and cut into cubes.
• Add the stewed tomatoes, chicken broth, potatoes, garlic, and salt and pepper to the pot. Bring to a boil and then reduce to medium-low heat. Cook until potatoes are soft, approx. 15-20 minutes depending on the size of the potato cubes.
• Test if potatoes are cooked. If they are, use an immersion blender to puree the soup. You may want to let the soup cool for a bit if youre clumsy like me and afraid of accidentally burning yourself. Once the soup is smooth, add the cream. Serve immediately.