Potato Leek Soup

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
8 servings
Level:
Intermediate

CATEGORIES
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
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.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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    This recipe is featured in:

    Easy One-Pot Meals