This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook15
Passive0
Total Time40 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula
Ingredients
3tablespoonunsalted butter
2tablespoonextra virgin olive oil
1yellow onionlarge, diced
2leekmedium, sliced (white and light green parts only)
2bunchcelerylarge, chopped
4clovegarlicminced
8cupchicken stock
2teaspoonfresh thyme
4tablespoonItalian parsleychopped
2teaspoonKosher saltmore or less to taste
½teaspoonfreshly ground black peppermore or less to taste
1cupheavy cream
Instructions
Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.
Reheating Instructions
Heat in the microwave on medium high power until heated through.