Creamy Potato-Leek Soup


¼ cup extra-virgin olive oil
3 medium leeks, trimmed, cleaned, cut lengthwise, and sliced
2 bay leaves
1 tsp. dried thyme
3 large russet potatoes, peeled and grated
8 cups chicken stock
½ cup heavy cream
2½ tsp. salt
1 tsp. ground black pepper
½ cup chopped fresh chives


Step 1
Add the oil to a large pot over medium heat and heat 30 seconds. Add the leeks, bay leaves, and thyme. Cook 10–15 minutes or until the leeks soften.

Step 2
Add the potatoes and cook another 5 minutes. If the mixture gets dry or gluey, add some water or stock.

Step 3
Add the stock and increase heat to medium-high. Bring soup to a boil, reduce heat to medium-low, and cook 30–40 minutes. Remove the bay leaves.

Step 4
Using an immersion blender or a regular blender, carefully purée the soup until it is smooth. Add the cream, salt, and pepper.

Step 5
Serve hot and topped with chives.

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