Potato Leek Soup

Recipe courtesy of Tom Mulzoff, Executive Chef at St. Charles Hospital

• Yields: 8 portions
• Serving size: 6 fl. oz.
• Prep time: 60 minutes

Ingredients

• 1 tsp Garlic, minced
• 1 cups Onions, diced
• 2 cups Leeks, sliced
• 2 oz Butter, unsalted
• 3 ¾ cup Water
• ¾ cup Vegetable Stock, low sodium
• 3 ½ tbsp Gluten Free Roux
• 2 ½ cups Potatoes, peeled & sliced
• 1/3 cup Heavy Cream
• ¼ tsp Nutmeg

Directions

1. Sauté garlic, onions and leeks in butter on medium heat in a soup pot until tender and translucent.
2. Add water, vegetable base and roux, bring to a boil, whisking constantly until thickened and smooth.
3. Add potatoes and reduce to a simmer, cook 40-50 minutes or until potatoes are tender.
4. Puree with an immersion blender while adding cream and nutmeg.