Potato-Leek Soup

Potato-Leek Soup

2 T extra-virgin olive oil

1 large leek, sliced & rinsed well

2 carrots, chopped

2 celery stalks, chopped

2 garlic cloves, sliced

5 small Russet potatoes, peeled & chopped

1 sprig fresh rosemary

A few sprigs fresh thyme

1 bay leaf

5 C low-sodium chicken stock/broth

1/2 C heavy cream

Scallions for garnish

Make a bouquet garni by tying together the rosemary, thyme, & bay leaf with kitchen twine; set aside for later use.

Heat oil in a large pot over medium-high heat.  Add leeks, carrots, & celery and cook until leeks start to wilt, about 5 minutes.  Add garlic cloves & cook another 2 minutes.  

Add potatoes, season with S&P, & mix to incorporate with other vegs.  Add bouquet garni & chicken broth/stock, bring to a boil, season w/ more S&P, then lower to simmer for 30 minutes.  

Remove from the heat, remove bouquet garni, & puree with an immersion blender or puree in batches in a blender.  Add cream and taste for seasonings.  Serve garnished with sliced scallions.