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Potato Leek Soup
Servings: 6 Prep Time: 25 Minutes Cook Time: 40 Minutes INGREDIENTS 3 tablespoons unsalted butter 4 large leeks white and light green parts only, roughly chopped) 3 cloves garlic, peeled and smashed 1 kg potatoes, peeled and roughly chopped into 1-2 cm pieces 2 bouillon cubes, chicken if possible 2 bay leaves 3 sprigs fresh thyme (1 tsp dried thyme) 1 teaspoon salt 1/4 tsp pepper 3 cups milk chives, finely chopped, for serving INSTRUCTIONS Melt the butter over medium heat in a large soup pot. Make the broth 5 cups of water + 2 bouillon cubes 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 following: - potatoes - broth - bay leaves - thyme - salt and pepper 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. Purée the soup then add the milk and bring to a simmer. 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. Taste and adjust seasoning with salt and pepper. ———————————————————————————————————————— original amounts 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 original recipe