Ingredients: |
Ingredients: 3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds potatoes, peeled and roughly chopped into 1/2 inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
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Directions: |
Directions:Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired. Serves 6. |
Personal
Notes: |
Personal
Notes: Firstly, I didn’t purée this soup until smooth; I left it a bit on the chunky side. I also fried up bacon pieces, and reserved a tablespoon of the drippings to add to the butter for the leeks and garlic. I garnished the soup with the bacon pieces and a sprinkle of chives. The soup is also good topped with just garlic croutons.
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This recipe for Potato Leek Soup is from