- 2 leeks, chopped (3 cups)
- 1 medium potato, diced (1 cup)
- 2 tablespoons Yondu
- 1 stem thyme
- 2 tablespoons olive oil
1. In a pot over high heat add leek, potato, thyme, Yondu, 3 cups water. Bring to a boil and simmer for 15 minutes.
2. Remove from heat, add olive oil and blend until mostly smooth. Serve topped with croutons.
Try making homemade croutons by toasting bread drizzled with a mix of olive oil & Yondu. Bake until crispy.