Potato & Leek Soup

Serves 8


2 tablespoons butter
1/2 cup chopped leeks or onion
1/2 cup chopped celery
4 medium white potatoes, peeled and chopped
6 cups vegetable or chicken stock
1 bay leaf
1 sprig fresh thyme
salt and freshly ground pepper to taste
1/2 cup heavy cream

  1. In a large soup pot, melt the butter over medium heat.  Add the onion and celery cook until the vegetables soften, about 10 minutes.
  2. Add the potatoes, stock, bay leaf and thyme, salt and pepper and stir to combine.
  3. Simmer until the vegetables are completely tender, about 20 minutes.
  4. Remove the bay leaf and thyme.  In a blender, puree the soup and strain it into the same pot used to cook the vegetables.  Stir in the cream and heat thoroughly.   If needed, adjust the consistency by adding more stock.  Season to taste.
  5. Ladle the soup into warm bowls.
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