Ingredients and Weight: - 2 tablespoons (30 g) unsalted butter - 2 large leeks (white and pale green parts only), thinly sliced (about 3 cups) - 4 cloves garlic, minced - 4 cups (960 ml) low-sodium chicken broth - 2 pounds (908 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes - 1 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup (240 ml) milk - 1/2 cup (60 g) grated Parmesan cheese (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. In a large pot or Dutch oven over medium heat, melt the butter. 2. Add the leeks and garlic and cook, stirring occasionally, until softened about 5 minutes. 3. Add the chicken broth, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes. 4. Puree the soup using an immersion blender or in a regular blender until smooth. 5. Stir in the milk and Parmesan cheese (if using). Season with additional salt and pepper to taste.
Nutritional Information: (per serving) * Calories: 250 * Fat: 10 g * Protein: 10 g * Carbohydrates: 35 g * Fiber: 5 g * Sodium: 500 mg
Dish Characteristics: * Creamy, savory, and comforting * Perfect for a cold winter day * Easily customizable to suit your preferences * Can be served with crusty bread or a green salad
User Comments: * "This soup is absolutely delicious! The leeks and potatoes are perfectly balanced, and it has such a warm and inviting flavor." * "I love how easy this soup is to make. It's a lifesaver on busy weeknights." * "The Parmesan cheese adds a nice touch of richness and creaminess."
Special Precautions and Tips: * If you don't have an immersion blender, you can transfer the soup to a regular blender in batches. Be sure to cover the blender tightly with a towel while blending to prevent splattering. * For a vegan version, replace the chicken broth with vegetable broth and omit the Parmesan cheese. * To make ahead, let the soup cool completely and then refrigerate for up to 3 days. Reheat over medium heat before serving.