Creamy Potato Leek Soup
AKA: Potage Parmentier
Submitted By: Taz
Ingredients:
1 lb Leeks - cleaned, dark green removed, and small chopped
2 lbs Yukon Gold Potatoes - peeled and small chopped
3 cloves Fresh Garlic - crushed
7 Cups Chicken Broth - can substitute vegetable broth if desired
1 Cup Heavy Cream
3 Tbs Unsalted Butter
2 Bay Leaves
1 Sprig Fresh Thyme
1 tsp Kosher Salt or to taste
¼ tsp Fresh Ground Black Pepper or to taste
-GARNISH-
Chives - small chopped
Fresh Thyme leaves
Additional Heavy Cream
Fine Chopped Fresh or fried Leeks
Preparation:
- Place an 8 quart soup pot over medium heat - Add butter and allow to melt
- Add leeks and garlic to pan - Allow to cook for (stirring regularly) for 10 minutes or until leeks are tender and wilted (DO NOT brown leeks - Adjust heat as necessary)
- Add potatoes, broth, bay leaves, thyme, salt and pepper - Increase heat to medium-high and bring soup to a boil
- Reduce heat to simmer - Cover - Allow to simmer (stirring occasionally) for 15 minutes or until potatoes are very soft
- Remove thyme sprig and, using an immersion blender*, purée soup until smooth (Leave the soup a little 'chunky' if desired)
- Add heavy cream and stir into soup until well integrated - Return to a simmer
- Adjust seasoning
- Allow soup to simmer (uncovered) until thickened
- Garnish as desired and serve hot
* Transfer to a blender (in batches if necessary) as alternative
