Serves 6
Prep time: 10-20 minutes
Cook time: 25-30 minutes
Ingredients
3 T. extra virgin olive oil
4 leeks, white and light green portion, chopped
4 cloves fresh garlic, peeled
8 c. vegetable broth
2 lbs. russet potatoes, peeled and cut into small chunks
1 bay leaf
3 sprigs fresh thyme
¾ c. heavy cream
Sea salt and black pepper, to taste
Option Garnishes:
3 green onion tops, sliced thin
3 T. chives, chopped
¼ c. Gruyere cheese, shredded
Directions
- In a Dutch oven or large pot, add the olive oil, leeks and garlic. Sauté over medium heat for approximately 8-10 minutes, or until the leeks are soft, but not browned.
- Add broth, potatoes, bay leaf, and thyme to the pot and bring to a boil. Boil mixture for about 15 minutes or until potatoes are soft.
- Remove bay leaf and thyme stems before blending the remaining ingredients with an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the potato leek mixture in batches to a blender. (Use caution when blending hot ingredients: Don’t fill blender container more than halfway and be sure to vent the lid so air can escape).
- Once potato mixture is blended smooth, stir in heavy cream. If you prefer a thicker soup, return to low heat to cook off excess liquid. If too thick, add additional cream or broth to achieve the desired consistency. Season with salt and pepper, to taste.
- To serve, ladle into bowls and garnish with green onions, chives, or shredded Gruyere cheese, if desired.
