All items available at Sprouts
- 2 Organic Trimmed Leeks, cut in half and sliced thin
- 3 lbs Baby Dutch Yellow® Potatoes peeled and chopped into chunks
- 1 tablespoon Butter
- 1 tablespoon Canola Oil
- 2 Shallots chopped
- 1 teaspoon Minced Garlic
- 1 quart Chicken Broth
- 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*, puree the soup until smooth.
Season to taste, ladle into bowls and garnish with the parsley.
*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.