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Soup

Leek and Potato Soup

What you Need

Cutting Board and Carving Knife

1½ tablespoons butter

3 leeks, sliced thin, discard tops

2 cloves garlic, minced

1 pound potatoes, peeled or unpeeled, cubed

28 fl oz chicken or vegetable broth

1 bay leaf

2 sprigs fresh thyme

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream

What to Do

Melt the butter over medium heat in a stock pot. Add the leeks and garlic and cook, stirring occasionally, until vegetables are softened (~10 minutes).

Add potatoes, broth, bay leaves, thyme, salt and pepper; bring to a bubbly boil; cover and reduce heat to low; simmer ~15 minutes, until potatoes are tender.

Remove thyme sprig and bay leaf; transfer all to a blender; purée.

Return all to stock pot; stir in heavy cream; heat through.

Garnish with chopped chives, if you wish

Halve it, double it, triple it…just do the math!

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

You may wish to place thyme and bay leaf in a muslin sachet or infuser ball; remove before serving.