Potato Leek Soup

It's getting colder and colder here in Michigan.  On top of the cold outside, our furnace went out and we haven't had heat for three days!  So, instead of turning lemons into lemonade, I turned them into Potato Leek Soup!  It's pretty delicious!

INGREDIENTS

potatoleeksoup.jpg

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 tsp finely chopped fresh thyme
Salt & pepper
1 cup heavy cream

 

DIRECTIONS

  • 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.
  • 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.
Appetizers, DinnerMarie KellyMilford Kitchensoup, potatoesComment