Potato Leek Soup

Ingredients

• 1# fresh leeks, white and light green part, medium diced, cleaned
• 1 rib celery, medium diced, cleaned
• 1 medium carrot, medium diced, cleaned
• 1/4 cup butter
• 1 bay leaf
• 1 T fresh thyme
• 1/2 cup white wine
• 4 cups chicken stock
• 1# Yukon Gold potatoes, peeed, medium diced, cleaned
• 1/2 -3/4 cup heavy cream, or half and half
• salt and pepper

Preperation

• In medium saucepan over medium heat, cook leeks, carrot and celery; butter until they begin to soften.
• Add white wine and herbs and then bring to a boil.
• Add potatoes and chicken stock and return to a boil.
• Reduce heat to a simmer and cook for about 1 hour or until potatoes are soft and falling apart.
• Puree with emersion blender then strain.
• Add heavy cream or half and half and then salt and pepper to taste.

Comments

• More or less cream may be necessary after finishing soup, depending on the desired consistency.
• This soup may be served warm or cold.  Consistency may need to adjusted once chilled.
• Makes approximately 1-2 quarts of soup.
• Total time is about 90 minutes.
• Garnish with a few finely chopped chives or sauteed garlic scapes.

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