Potato Leek Soup

Ingredients

• •3 Leeks
• •2 tablespoons Butter
• •1 Onion, chopped
• •1 clove Garlic, minced
• •8 Yukon Gold potatoes, peeled and diced
• •1 Carrot, chopped
• •2 stalks Celery, chopped
• •¼ cup Chopped fresh parsley
• •1 tablespoon Thyme
• •1 dash Red pepper flakes
• •1 teaspoon Rosemary
• •3½ cups Chicken broth
• •1 tablespoon Worcestershire sauce
• •1 to taste Salt and pepper

Method

From foodista.com — read the original

1. 1Trim the roots and dark green ends from the leeks, keeping the white and light green parts.
2. 2Slice each leek lengthwise halfway through so the layers open up.
3. 3Rinse the leeks under cold water, pulling the layers back to wash out the sand.
4. 4Shake off the water and slice the leeks into thin discs.
5. 5Melt the butter in a large pot or Dutch oven over medium-high heat.
6. 6Sauté the leeks, onion, and garlic for 3 to 5 minutes, until tender — do not let the leeks brown.
7. 7Add the potatoes, carrot, and celery.
8. 8Cook for another 5 minutes, stirring frequently.
9. 9Sprinkle in the parsley, thyme, red pepper flakes, and rosemary and stir to combine.
10. 10Pour in the chicken broth and add the Worcestershire sauce.
11. 11Bring the soup to a boil and cook for about 5 minutes.
12. 12Reduce the heat, cover, and simmer for 25 to 35 minutes.
13. 13Remove from the heat.
14. 14Puree the soup in batches in a blender until smooth, or mash for a chunkier soup.
15. 15Season with salt and pepper to taste.