Difficulty: Intermediate
- Servings: 8
- Nutritional Information Per Serving (1 of 8 servings)
- Calories: 366
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 50 g
- Dietary Fiber: 4 g
- Sugar: 8 g
- Protein: 12 g
- Cholesterol: 41 mg
- Sodium: 1197 mg
- Total Time: 1 hr 10 min
- Preparation: 20 min
- Cooking: 50 min
What You'll Need
- 8 cups chicken broth
- 6 russet potatoes, cleaned and sliced into large chunks
- 4 leeks (white sections only), meticulously rinsed and cut into rings
- 3 celery ribs, coarsely diced
- 1 bay leaf
- 1 1/2 teaspoons minced fresh thyme
- Salt and ground black pepper to preference
- 1 cup heavy cream
Instructions
- In a large cooking vessel, combine the chicken broth, potatoes, leeks, celery, bay leaf, and thyme. Season with salt and pepper to taste. Bring to a boil and simmer until potatoes are tender, about 15-20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches with a standard blender), puree until smooth. Transfer to a medium pot, stir in cream, and simmer on low until thickened, about 20 minutes.
Recipe Source: Recipe Iseasy Kitchens; refined for perfect results, differing from the original TV episode.
Expert Blending Tips
Let hot soup cool 5 minutes before blending. Fill blender no more than halfway, cover lid with a cloth leaving a steam vent, and pulse gradually for safety.
Key Safety Rule: Never overfill blenders with hot liquids to avoid burns from steam pressure.
Indulge in this velvety potato leek soupa cozy hug in a bowl for chilly days! Tender veggies and luxurious cream deliver restaurant magic at home. Pair with crusty bread for pure bliss.
Irresistible Toppings: Garnish with chives, crispy bacon, croutons, or cracked pepper to elevate every spoonful.
