Potato Leek Soup

 by Jenn Segal

from Once Upon a Chef: Potato Leek Soup

Servings: 6

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 Hour 5 Minutes

Ingredients

• 3 Tbs unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 lbs Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
• 7 C chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 C heavy cream
• Chives, finely chopped, for serving

Instructions

1. Melt butter over medium heat in a large soup pot. Add the leeks and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Simmer on low, covered, for 15 minutes, or until the potatoes are very soft.
3. Remove thyme and bay leaves, and puree the soup with an immersion blender, or use a counter-top blender, until smooth. Add the heavy cream and bring to a simmer. Add salt and pepper, if necessary.
4. If soup is too thin, simmer until thickened. If too thin, add water or broth to thin out. Garnish with fresh herbs, if desired.

Note: If using a standard blender to puree the soup, be sure not to fill the pitcher more than halfway, and leave the vent in the lid open, covering loosely with a dishtowel, to allow heat to escape.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Add Protein: To add a protein to this soup, stir in some browned pork sausage, ground beef, or cooked, chopped bacon just before serving. (ama)