Confession: I was daunted by the task of making this soup. The recipe calls for putting the soup in the blender half way through the cooking process and I envisioned spilling soup all over my counter with my child screaming in the background, the phone ringing, my husband asking me a question, my dog barking, and my birds screeching. I like soups where you throw the ingredients in a pot and forget about them. That being said, this recipe is easy peasy, and my family loved it! Now I have a new recipe in my repertoire.
Butter- 1 Tablespoon
Leeks-1 bunch of leeks (4 leeks).
Potatoes-6 Idaho potatoes
Chicken Broth-3 pints.
Heavy Cream-1 pint.
Salt and Pepper
Be aware, leeks are sandy and dirty be sure to wash them well. Start by cutting off and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that’s tucked inside. Once the leeks are clean, roughly chop them — you should get about five cups of chopped leeks from four large leeks.
Melt the butter in a large soup pot, then add the chopped leeks, scallions, and garlic. Bring to a boil.
Cover pot, reduce the heat, and simmer for 15 minutes.
Cook, stirring occasionally, until soft and wilted.
Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. Cook until potatoes are tender.
Now take out the bay leaves and thyme sprigs. Then purée the soup in a blender until smooth ( don't fill the blender to the rim with hot soup, leave room on top for soup to rise during blending process, and wait a few minutes for the soup to cool before putting it in the blender). Finally, add the heavy cream. Cream makes the soup delicious so don't forget it. Bring to a simmer, taste and adjust the seasoning with salt and pepper.
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