Creamy Potato Leek Soup (Print Version)
# Ingredients:
01 -
1 quart chicken or veggie broth.
02 -
2 sprigs of thyme.
03 -
A pinch of salt.
04 -
Black pepper, about 1/4 teaspoon.
05 -
For garnish, chopped chives.
06 -
3 big leeks, only the pale parts.
07 -
A stick (3 tablespoons) of butter.
08 -
1 cup of heavy whipping cream.
09 -
4 garlic cloves.
10 -
3 bay leaves.
11 -
2 pounds of potatoes (Yukon Gold is great).
# Instructions:
01 -
Pick out the herbs before blending. Purée the soup entirely using either an immersion blender or a normal blender in portions.
02 -
Pour in the cream and let it warm through. Adjust how thick the soup is by adding some broth, if it feels too hearty. Finish with chives on top.
03 -
Cook the leeks and garlic in the butter over medium heat until tender, about 10 minutes. Stir often so they don’t brown.
04 -
Add the broth, potatoes, salt, herbs, and pepper. Let it boil, then reduce heat and simmer with the lid on for roughly 15 minutes until the potatoes are break-apart soft.
# Notes:
01 -
Wash leeks carefully, they can hide dirt.
02 -
Freeze before adding cream—it stays good for 3 months.
03 -
If you're not using an immersion blender, blend in portions.