Ingredients:
- 6 Yukon gold potatoes, washed and peeled and quartered
- 6 leeks, washed and the white parts finely chopped
- 1 medium onion, peeled and quartered
- 2 quarts low-sodium chicken stock
- 1/3 cup flour
- ¾ stick unsalted butter
- 1 cup 2% milk
- 2 sprigs fresh thyme
Preparation:
Step 1: Pour the chicken stock into a large stockpot. Add the potatoes, leeks, onion, and thyme. Bring the liquid to a boil for 20 minutes. Once the potatoes are very soft add the flour and butter and a pinch of salt and pepper.
Step 2: Use an immersion blender to blend all of the ingredients together, blending until the soup is completely smooth.
Step 3: Continue to simmer the soup for 20 minutes or until the desired thickness is reached.
Want more soup recipes?
- Roasted Butternut Squash and Red Lentil Soup Recipe
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- Hearty Root Vegetable Bean Soup Recipe
- Chicken Soup for Baby Recipe
- Slow-Cooker Tomato Soup Recipe
Find more recipes for Kelsey Banfield at The Naptime Chef.
