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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.

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