- 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.
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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