- 8-10 yukon gold potatoes, peeled and cubed
- 1 yellow onion, diced
- 3 leeks, sliced
- 2 stalks of celery, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 2 Tbsp. salted butter
- ¼ cup fresh parsley
- 1 Tbsp. fresh thyme
- 1 Tsp. dried rosemary
- dash red pepper flakes
- 1 Tbsp. Worcestershire sauce
- 6 cups chicken broth
- salt and pepper to taste
- Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of it’s layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.
- In a large pot or dutch oven, melt butter over medium high heat. Sauté leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
- Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
- Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes. Remove from heat.
- Using a blender, puree soup in batches until smooth. Salt and pepper to taste.
Recipe and Photo: Foodista / CC BY