A delicious and hearty soup as we transition from fall to winter. This past weekend I played around in the kitchen again and gave this soup a test run.
Prep time: approx. 30 mins.
Cook time: 1 hour
Here's what you'll need:
2 Tbs. olive oil
1 stick of butter
5 leeks; using only the white/light green part (chopped)
7 cloves of garlic (minced)
3 Tbs. fresh parsley (chopped)
5 bay leaves
4 pounds of potatoes (cubbed)
8 cups of chicken stock
Salt and pepper
1 1/2 cups heavy whipping cream (optional)
Chives (for garnish - also optional)
Blender ( I use a food processor for chopping and an immersion blender)
Add butter and olive oil to a large stockpot, once butter is melted, add in the leeks, garlic, and parsley and cook on medium to low heat until soft and fragrant.
Add in the potatoes, bay leaves and stock, cook on medium heat for about 20-25 minutes, add in salt and pepper to taste and then reduce the heat until the soup thickens and potatoes are soft for about 20 minutes.
Remove the stockpot from the heat and blend (I use an immersion blender). Be CAREFUL when blending hot liquids. Stir in 1 cup cream (save 1/2 cup for garnishing).
Garnish individual servings with a drizzle of cream and a dollop of chives, serve and enjoy!
I don't know why I created this spider web-like design with the cream since this is a winter recipe...(insert covers face emoji).
All my best,