Potato Leek Recipe

potato leek soupAlthough the weather in New York this winter has been wildly inconsistent, there’s still plenty to be said about having soup in the chilly February months.  And few soups are better than a good potato leek.  I recently came across a recipe for potato leek soup, that’s absolutely delicious!  You can take a look here:



8 cups chicken stock

6 peeled russet potatoes

4 leeks thoroughly washed and sliced

3 stalks roughly chopped celery

1 bay leaf

1 ½ teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

1 cup heavy cream



Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.  Boil for 15 to 20 minutes, until the potatoes are soft.

Remove the bay leaf.  With an immersion blender, blend the soup until it’s smooth.  Pour the soup into a medium pot.  Then add the cream and simmer until the soup has thickened, which typically takes about 20 minutes.

Once you’ve done this, then you’re ready to enjoy some excellent soup!