Potato Leek Soup

 

Ingredients

8 cups chicken stock

6 large Yukon gold potatoes, peeled and cubed

4 leeks (whites only), washed and sliced

3 stalks celery, roughly chopped

1 stick unsalted butter

2 bay leaves

1 tsp dried thyme

Salt and fresh ground pepper

Chives or green onion, finely chopped

Cream or milk to taste

Directions

Simmer the leeks and celery with the melted butter in a Dutch oven until soft - do not brown the vegetables!

Put the chicken stock, potatoes, bay leaf and thyme in the pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream or milk if you wish, and simmer until the soup has thickened, about 20 minutes

Top with chopped chives or green onions, croutons, and some melted cheese if you like.