Wednesday, 12 November 2014

Potato Leek Soup

This is one of my all time favorite soups ever. I am a huge potato lover so this is right up my alley. This recipe is so easy to make in yet so hearty and satisfying. It is a wonderful fall and winter soup! It also freezes really well and is great served with a some crumbled bacon and dollop of sour cream. Yummmm.....
8 cups of Chicken Stock
6 russet potatoes peeled and cut into large pieces
4 leeks (whites only) thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 tsp finely chopped fresh thyme
Salt and freshly ground pepper to taste
1 cup of heavy cream  (although I made it a bit lighter by only using 1/2 cup of cream and 1/2  cup of 2% milk)

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15-20 minutes.

Remove the bay leaf. Using an immersion blender, blend until smooth. Pour the soup in a medium pot and add the cream (or milk) and simmer until thickened, about 20 minutes.

Bon Appetite!

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