Leeks, celery, and potatoes are blended into a rich and creamy soup for a restaurant worthy favorite at home.
Ingredients :
3 large leeks white only
2 ribs celery ½-inch chopped
½ cup salted butter
2 pounds russet potatoes about 5 medium, peeled
6 cups chicken broth or vegetable stock
3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
1 bay leaf
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
¾ cup heavy whipping cream
chopped fresh chives or thyme for garnish
Directions :
Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and then thinly slice them, you should have about 5 to 6 cups of leeks.
Rinse the leeks very well under cold water to remove dirt or grit.
Melt the butter in a large pot over medium heat. Add leeks and celery and cook until leeks are tender, about 7-10 minutes.
Cut potatoes into large chunks and add them to the pot with the broth, thyme, bay leaf, salt, and pepper. Simmer, covered, for 30 minutes or until potatoes are tender.
Discard bay leaf and thyme stems. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with additional salt and pepper if needed.
