A smooth, creamy, delicious Potato soup that pairs well with a salad, sandwich or crusty bread.
- 3 Leeks, thoroughly washed to remove any sand/debris
- 2 Tablespoons Butter
- 1 Medium Size Onion, diced
- 2 Stalks Celery, diced
- 1 Clove Garlic, minced
- 2 lbs. Russet Potatoes, peeled and cut into 1/2″ cubes (set aside in a bowl of water to prevent browning)
- 6 Cups Chicken Broth
- 1 Bay leaf
- 1 1/2 teaspoons Fresh Thyme leaves
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 Cup Heavy Cream
- Parsley or Chives to Garnish
- Wash the leeks thoroughly by submerging them in a sink filled with water (or a large bowl or stockpot). Agitate them to release any sand/dirt. Set aside on a dry towel. When fully cleaned and dry, slice the root off at the bottom and continue to slice the leeks up (in rounds)until the stem turns a darker green. Discard the darker part. You can leave the leeks as is in rounds or continue to cut into smaller dices. Place the cut leeks again in a clean bowl of water and swish with your hand. Allow the leeks to rest and any residual sand/dirt will fall to the bottom of the bowl.
- Melt the butter in a large stockpot and add the diced onion and leeks. Sauté over low/medium heat until the onion becomes translucent and soft (3-4 minutes). Stir occasionally so they don’t brown or burn.
- Add the celery and cook another 3-4 minutes, add a touch of olive oil if needed. Add the garlic and stir.
- Add the chicken broth, bay leaf, thyme, salt and pepper. Drain the potatoes and add them as well. Bring the soup to a boil, quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork.
- Remove the bay leaf and take the soup off the heat.
- Using an immersion blender, puree the soup until it is creamy and no chunks of potato remain.
- Finally, add the heavy cream and stir until combined.
- Serve hot with fresh parsley or chives for garnish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Soups