Carrot-Leek Soup with Thyme
| Yield: | 1 Servings |
| Categories: | Soups, Stews |
| 6 | c | Vegetable Stock |
| 2 | tb | Light olive oil |
| 1 | tb | Unsalted butter |
| 1 1/2 | lb | Carrots; sliced 1/4" thick |
| Salt and pepper | ||
| 1/2 | lb | Potatoes; peeled and sliced |
| 1 | lg | Leek; white part only |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dried thyme |
| 2 | tb | Heavy cream; OPTIONAL |
| Gruyere cheese; grated | ||
| 1 | tb | Fresh thyme; chopped |
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