Title: Leek Potato Soup
Yield: 8 servings
Cooking time: 50 minutes
Preparation time: 20 minutes
Category: Soup
Cuisine: American
Source: Food Network
Original Page from www.foodnetwork.comIngredients
- 5 cups veg stock
- 4 russet potatoes, peeled and cut into large pieces
- 2 leeks (whites only), thoroughly washed and sliced
- 1-1/2 stalks celery, roughly chopped
- 1 bay leaf
- 1 teaspoons finely chopped fresh thyme
- Salt and freshly ground pepper
- 1/2 cup heavy cream
- 1/4 c. buttermilk
Instructions
Put the 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.
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 buttermilk, simmer until the soup has thickened, about 20 minutes.