Potato Leek Soup

By á-47

Ingredients

• Bouquet Garne:
• 2 long leek leaves
• 20 peppercorns
• 4 sprigs thyme
• 2 bay leaves
• .
• 2 large russet potatoes, diced
• 5 cups chicken broth
• 2-3 large leeks
• 2 cups chopped celery
• 1 jalapeno, diced (optional)
• 4 Tbsp. butter
• 1/2 cup white wine
• salt and pepper to taste (or cajun seasoning for a kick)
• Finely chopped fresh thyme and/or parsley for color
• 1/2 - 3/4 cup heavy cream
• Chopped chives for garnish

Preparation

Step 1

Make up bouquet garne and tie up in a piece of cheesecloth.

Peel and dice potatoes, add 5 cups chicken broth and bouquet garne. Bring to a boil and cook potatoes until soft.

Meanwhile, chop celery and thin slice leeks. Melt butter in a sauce pan and add celery and leeks (and jalapeno if using). Cook until soft. Add white wine. Bring to a boil.

When potatoes are soft mash into chunks with a potato masher and add cooked celery and leeks. Bring to a boil.

Remove bouquet garne. Puree soup in batches in a blender or with an immerision blender directly in the pot.

Stir in the heavy cream and salt and pepper to taste. (Can also use celery salt, cajun seasoning, or something with a kick)

Serve immediately.