ingredients
3 leeks, halved and sliced
4 tbs butter
3 garlic cloves, minced
4 russet potatoes peeled and quartered
4 c vegetable broth
1 c heavy cream or half & half
1 tsp salt
1 tsp white pepper
instructions
over medium high heat, melt butter in a stock pot. sauté leeks and garlic until fragrant, about 3 minutes.
add the potatoes and vegetable broth into pot and bring to a boil. then reduce heat and simmer for 20 minutes or until potatoes are fork tender.
remove from heat, stir in cream, salt and white pepper.
serve in bowls topped with slices of green onions and garlic herb breadcrumbs.
enjoy 😊
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