Potato Leek Soup

🧂 Ingredients

• 2 tablespoons butter
• 4 leeks

  (cleaned, halved and sliced thin)
• 2 cloves garlic

  (minced)
• 1/4 cup white wine

  (or additional stock)
• 7-8 cups chicken stock

  (or vegetable stock)
• 2 pounds potatoes

  (peeled and cut into 1-inch cubes)
• 2 sprigs fresh thyme
• 1-2 bay leaves
• 1/4 cup heavy cream

Instructions

• 1 Melt the butter in a Dutch oven or large stock pot over medium heat.
• 2 Add the leeks and cook, stirring often, about 5-7 minutes or until tender.
• 3 Stir in the garlic and cook an additional 30 seconds.
• 4 Carefully pour in the white wine and cook until reduced by half, scrapping up
  any browned bits from the bottom of the pot.
• 5 Add the chicken stock, potatoes, fresh thyme and bay leaves. Raise the heat and
  bring to a boil, then cover and lower the heat to simmer.
• 6 Continue to simmer until the potatoes are fork-tender, about 10-12 minutes.
• 7 Puree with an immersion blender or transfer to a stand blender and puree until
  desired level of creaminess is reached. You will likely have to work in batches
  if using a stand blender.
• 8 Stir in the cream and cook another minute or so to warm through. 
• 9 Taste and adjust seasoning, as needed.
• 10 Serve with additional fresh thyme and freshly cracked black pepper, if desired.

Nutrition Info