Potato Leek Soup
Potatoes and leeks have been prepared together for a very long time. For more flavor, roast the potatoes, peel or scoop the potato out of the jacket and then add it to the broth that is simmering with the leeks and celery. Simmer together for 15 minutes to blend the flavors and then process. Cream can be added to taste. Top with a little crisp bacon and some shredded cheddar cheese and some chopped chives.
6- 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 (or less)
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
