- Prep Time
- 20 mins
- Total Time
- 1 h 20 m
- Serves
- Serves 8
Ingredients
- 1
- unsalted butter
- 15
- 2
- Pure 100 % Olive Oil
- 30
- 5
- garlic, peeled
- 0
- 3
- leeks (whites only), washed and thinly sliced
- 0
- 6
- large baking potatoes, peeled and chopped
- 1500
- 1
- Chicken Broth, 35% Less Sodium
- 900
- 1/2
- 35% cream
- 125
- 1/4
- salt and pepper
- 1
- 1/4
- each; finely sliced green onions, chives and parsley leaves
- 60
Method
- Step 1
- Heat the butter and olive oil in a large soup pot over medium heat. Add the whole garlic cloves and cook until caramelized and fragrant. Stir in the leeks, and cook until softened.
- Step 2
- Add the potatoes and lightly season with sea salt and white pepper, mixing well, cover with the broth and bring to a simmer, cooking until the potatoes are very tender.
- Step 3
- Add the cream and puree using an immersion blender or food processor.
- Step 4
- Gently toss together the green onion, herbs with a touch of sea salt and pepper. Serve the soup in warm bowls, garnished with Goat’s Milk Cheese Crumbles, green onions and herbs.
Tips
Lorsque vous faites cuire « en papillote », assurez-vous que tous les légumes sont de la même taille, afin qu’ils prennent le même temps à cuire!
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 240
- Fat:
- 11 g
- Saturated Fat:
- 5 g
- Carbs:
- 32 g
- Fibre:
- 4 g
- Cholesterol:
- 25 mg
- Protein:
- 4 g
- Sodium:
- 350 mg
