Chop the leeks. Wash them in a bowl of water,
allowing the grit to fall to the bottom of the
bowl. Lift the sliced leeks into a colander to
drain. Rinse well and pat dry before using.
Dice the potatoes and onion. Melt the butter in
a large soup pot or dutch oven. Add the leeks,
potatoes and onions, stirring to coat them in
melted butter. Turn the heat to low. Cover the
pot and allow the vegetables to 'sweat' for 15
minutes, stirring every 3 minutes to prevent
burning.
Add the vegetable broth, bay leaves, thyme
sprigs, salt and pepper. Turn up the heat and
bring to simmering point. Lower the heat and
simmer for 20 to 25 minutes until vegetables
are tender. Remove the bay leaves and thyme
sprigs. Blend the soup until smooth with an
immersion blender or in batches using a food
processor or blender. Add the heavy whipping
cream and stir into the soup. Serve hot in soup
bowls. Garnish with bacon bits and chives if
desired.
Originally Submitted
10/17/2015
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