Potato Leek Soup

By á-10462

Ingredients

• 6 potatoes, peeled and cut into large pieces
• 8 leeks, whites only, thoroughly washed
• 3 stalks celery, roughly chopped
• 1 medium onion, peeled and quartered
• 1 bay leaf
• 2 quarts chicken stock
• 1/2 cup all-purpose flour
• 4 ounces (1 stick) melted butter
• 1 cup heavy cream
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• Salt and pepper

Preparation

Step 1

In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.