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Potato Leek Soup

Katherine Martinelli
  • 40 minutes
  • Serves 4 to 6

INGREDIENTS

6 cloves

Garlic

1

Onion, large

1

Parsley

2 1/2

lbs Potatoes

64 oz

Vegetable broth

1

Salt and pepper

1 tbsp

Olive oil

1

Truffle oil, White or black

2 tbsp

Butter

1/2 cup

Sour cream or greek yogurt

1/2 cup

White wine, dry

3

Leeks (light green and white parts), cleaned and thinly sliced