Gallagher's Leek and Potato Soup

By AnneS

Ingredients

• Bouquet garni:
• 1/4 cup butter
• 1 cup diced onion
• 1 1/2 cups diced leeks
• 2 Tablespoons flour
• 4 1/2 cups chicken stock
• Bouquet garni
• 2 cups diced russet potatoes
• 1/4 cup heavy cream (optional)
• salt and pepper to taste
• 1 bay leaf
• 2 Tablesp
• 2 Tablespoons chopped parsley
• 1/4 teaspoon black peppercorns
• 1 sprig fresh thyme or 1/4 teaspoon dried

Preparation

Step 1

Melt butter in a saucepan over medium-high heat. Lower heat; add onion and cook gently for 2 minutes. Add leeks and cook for an additional 6-7 minutes, or until onions are soft but not browned. Add flour and stir for 2 minutes to thicken, without browning.

Add chicken stock and bring to a boil; add bouquet garni. Add potatoes and simmer over medium heat for about 45 minutes, or until potatoes are cooked thoroughly. Remove from heat; remove bouquet garni and discard. Season to taste with salt and pepper. Add cream, if desired, and stir in.