Leek Soup

Leek Soup
6 Servings

INGREDIENTS
3 Tbsp Butter
4 large Leeks, white and light green parts only, roughly sliced (about 5 cups)
3 Stalks Celery, sliced 1/4 inch
3 cloves Garlic, peeled and smashed
3 lbs Yukon Gold Potatoes, peeled and roughly chopped into 1/2-inch pieces
7 Cups Chicken or Vegetable broth
2 Bay Leaves
3 sprigs fresh Thyme
1 tsp Salt
1/4 tsp fresh ground Black Pepper
1 Cup Heavy Cream
Salt and Pepper to taste

Chives, finely chopped, for serving


METHOD
1. Prepare the leeks by cutting off the dark green leaves, and very bottom with the roots. Slice the leeks in half long-wise. Slice them into 1/4” slices and place them in a large bowl. Cover them with cold water and mix them around to remove any dirt. Let them soak for 1-2 minutes. Then remove them by hand to another bowl. Any dirt should have fallen to the bottom of the bowl.
2. Melt the butter over medium heat in a large soup pot.
3. Add the leeks, celery, garlic, and a couple shakes of salt. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
4. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
5. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches.)
6. Add the heavy cream and bring to a simmer.
7. Taste and adjust seasoning with salt and pepper.
8. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.
9. Garnish with fresh chives or celery leaves if desired.

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.


VARIATIONS
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.


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