Potato Leek Soup 2

Name: Potato Leek Soup 2
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings
Ingredients: 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 teaspoons finely chopped fresh thyme; Salt and freshly ground pepper; 1 cup heavy cream

Getting reviews...

Level: Intermediate

Total: 1 hr 10 min
Active: 20 min

Yield: 8 servings

Level: Intermediate

Total: 1 hr 10 min
Active: 20 min

Yield: 8 servings

Ingredients

Deselect All

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 teaspoons finely chopped fresh thyme

Salt and freshly ground 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.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.