Potato Leek Soup

 Healthy Vegetarian Easy prep20 mins cook50 mins total1 hr 10 mins servings4 added2021

• 4 cups chicken stock or vegetable stock
• 3 russet potatoes, peeled and cut into large pieces
• 2 leeks (whites only), thoroughly washed and sliced
• 2 stalks celery, roughly chopped
• 1 bay leaf
• 1 teaspoon teaspoons finely chopped fresh thyme
• Salt and freshly ground pepper
• ½ cup heavy cream

1. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
2. 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 and simmer until the soup has thickened, about 20 minutes.

Tips

• When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.