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Soup & Stew
4 servings
15 minutes
30 minutes
Melissa's Corporate Chefs
1 tablespoon butter
1 tablespoon canola oil
2 shallots, chopped
2 leeks, cut in half and sliced thin
1 teaspoon minced garlic
1 quart chicken broth
2 Russet Potatoes, peeled and chopped into chunks
2 sprigs thyme
1 1/2 cups milk
3/4 teaspoon Tabasco Sauce
Salt and pepper to taste
1 tablespoon Italian parsley, chopped
In a medium saucepan, melt the butter and oil, sauté the shallots and leeks until translucent, about 4-5 minutes but not browned.
Add the garlic and sauté briefly then add the broth, potatoes and thyme.
Simmer for about 15 minutes until the potatoes are tender.
Add milk and tabasco, simmer for 5 minutes.
Remove from heat, discard the thyme.
Using a stick blender (please refer to notes below), puree the soup until smooth.
Season to taste, ladle into bowls and garnish with the parsley.
Also try our Potato and Leek Soup Kit!
If you don’t have a stick blender, you can use a blender but make sure to hold a towel against the lid as you blend. The hot liquid will expand and can explode out the top.
