Potato Leek Soup

Name: Potato Leek Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Ingredients: 8 cups 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 teaspoons finely chopped fresh thyme; Salt and freshly ground pepper; 1 cup heavy cream

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 8

Cost: $3.19 /serving

Author : Robert Irvine : Food Network

potato soup vegetable soup potato

Ingredients

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8 cups chicken stock6 russet potatoes, peeled and cut into large pieces4 leeks (whites only), thoroughly washed and sliced3 stalks celery, roughly chopped1 bay leaf1 1/2 teaspoons finely chopped fresh thymeSalt and freshly ground pepper1 cup heavy cream

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Instructions

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Step 1

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 to 20 minutes.

Step 2

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