Tuesday, October 4, 2016

Creamy Potato and Leek Soup


Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!


- 4 cups chicken stock
- 2 russet potatoes, peeled and cut into large pieces
- 2 leeks (whites only), thoroughly washed and chopped
- 1 stalk celery, roughly chopped
- 1 bay leaf
- 1 tsp. fresh thyme
- salt and pepper
- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 
takes courage." - R. S. Lowel

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