Leek Potato Soup
submitted by: Maxine Fife
serves: 8-10
Ingredients:
2 medium baker potatoes cut into chunks (about 2 or 3 cups)
1 1/2 cups leeks sliced thinly, use the white and very light green part, wash thoroughly
1 1/2 to 2 cups leeks chopped into chunks, use the white and very light green part, wash thoroughly
1 to 2 stalks celery, cut into chunks
1/2 large sweet onion cut into chunks.
1 Bay leaf
6 cups combination of chicken broth and chicken stock
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme leaves (abt. 1 tsp dry thyme leaves)
1/4 cup chopped fresh parsley
1 1/2 teaspoons minced garlic
salt and pepper to taste
1 cup heavy cream
Directions:
1. Prepare all ingredients.
2. In a large pot, place potatoes, chopped leeks, celery, onion, bay leaf, chicken stock and broth, and part of the minced garlic and bring to a boil. Continue to boil until potatoes and veggies are soft.
3. Saute the remaining sliced leeks with the rest of the minced garlic in butter. Set aside.
4. Remove the Bay leaf from the pot. Blend in a blender in batches the mixture in the pot until it is smooth. Pour into a pot. Add the sauted the sliced leeks and garlic. Add salt and pepper to taste. Simmer gently being sure not to scorch the soup for about 10 more minutes. Check again for salt and pepper. Before serving hot add the heavy cream. ( If you do not want as much texture in your soup blend some or all of the sauted leeks and garlic before you add them.)
