Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, roughly chopped
- 2 medium leeks, white and pale green parts, roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 3 stalks celery, roughly chopped
- 2 large potatoes, peeled and roughly chopped
- 1 teaspoon sea salt
- 4 cups low sodium chicken broth
- 1 cup tiny frozen peas
- 1 teaspoon finely chopped fresh thyme
- sea salt and freshly ground black pepper, to taste
- sour cream, for garnish, if desired
- finely sliced fresh chives, for garnish, if desired
- cooked bacon bits, for garnish, if desired
Instructions
- Melt the butter in a large saucepan over medium heat, add the olive oil, onions, shallots, leeks, garlic, celery, potatoes and salt. Sauté gently for 8-10 minutes or until all veggies are translucent and softened.
- Add the chicken broth and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the frozen peas along with the thyme and cook for one minute longer, then either transfer the mixture to a blender or food processor or use an immersion blender to puree the mixture until smooth.
- Return to the saucepan (if you used a regular blender or a food processor), Add sea salt and pepper, to taste. Keep warm until serving time. When ready to serve, ladle into bowls and top with sour cream, chives and chopped cooked bacon, if desired.
- Prep Time: 20 mins
- Cook Time: 25 mins