Potato Leek Soup
(Source: Once Upon a Chef)
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly
chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped
into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
Melt the butter over medium heat in a large soup pot. Add
the leeks and garlic and cook, stirring regularly, until soft and wilted, about
10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, stock, 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. 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;
see note.) Add the heavy cream and bring to a simmer. Taste and adjust
seasoning with salt and pepper. If soup is too thin, simmer until thickened. If
it's too thick, add water or stock to thin it out. Garnish with fresh herbs if
desired.
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