Potato Leek Soup

In In The Kitchen, Magazine, Recipes, Soupsby RI Magazine

SERVES 8

YOU’LL NEED
8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 tsp finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

MAKE IT
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.

THE MACROS
CALORIES: 239
PROTEIN: 4 g
FAT: 11 g
CARBS: 33 g

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