Potato Leek Soup

11 May

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My friend Maria gave me a professional immersion blender and I love it.

It has  made my life so easy

This is a recipe from Pinterest by Jennifer Segal.

Her blog is Once Upon A Chef and it is fabulous

I changed it just a little to fit my taste.

Two slices of chopped bacon

One tablespoon unsalted butter

Three  cleaned, chopped leeks. Cut off the dark green and bottom roots and throw them out.

Five smashed  cloves of garlic

Ten medium to small cubed potatoes

One  48 ounce can of chicken broth

Two bay leaves

One sprig of thyme

One teaspoon salt

3/4 teaspoon black pepper

One cup of heavy cream

Put the butter and bacon in a soup pot and render the bacon slowly

Sauté the garlic and leeks till soft

Add all the potatoes, broth, bay leaves, thyme, salt and pepper.

Let everything boil and then simmer and put the lid on the pot to cook the potatoes.

When the potatoes are soft, take out the bay leaves and thyme.

I use my immersion blender but you can use a blender or processor.

Blend everything till it is smooth.

Add the cream and simmer to keep it hot

Taste to see if you need more salt or pepper.

Serve with chives, broccoli or crackers.

 

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