Ingredients

The following ingredients have 10 Servings
  • 3 large leeks (white only)
  • 2 small ribs of celery (½-inch chopped)
  • 1 stick butter ((½ cup) )
  • 2 pounds russet potatoes (about 5 medium, peeled)
  • 6 cups chicken broth (or vegetable stock)
  • 1 bay leaf
  • 3 sprigs fresh thyme (or ½ teaspoon dried)
  • salt and pepper to taste
  • 1 cup heavy cream
  • chives or thyme for garnish

Instruction

  • Cut off the green of the leeks and discard (or freeze for stock). Cut the leeks lengthwise and wash well to remove any dirt or grit.
  • Thinly slice the whites of the leeks, about 5-6 cups.
  • Place leeks, celery, and butter in a large pot. Cook over medium heat until leeks are tender without browning them, about 5-7 minutes.
  • Cut potatoes into large chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to taste. Simmer, covered, for 45 minutes or until potatoes are tender.
  • Discard bay leaf. Using an immersion or hand blender*, blend soup until smooth. Add cream and simmer for 2-3 minutes. Season with salt and pepper if needed.