Recipe courtesy of Robert Irvine
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Yield:
Makes: 8 servings
Level:
Intermediate

Ingredients

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.

Active Time: 20 minutes Total Time: 1 hour 10 minutes

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