• 8servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 potatoes, peeled and cut into large pieces

  2. 8 leeks, whites only, thoroughly washed

  3. 3 stalks celery, roughly chopped

  4. 1 medium onion, peeled and quartered

  5. 1 bay leaf

  6. 2 quarts chicken stock

  7. 1/2 cup all-purpose flour

  8. 4 ounces (1 stick) melted butter

  9. 1 cup heavy cream

  10. 1 1/2 teaspoons finely chopped fresh thyme leaves

  11. Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor ), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.


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