Potato Leek Soup

12 Oct

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I went to a farm stand.

I cant resist all the fabulous fresh fruits and vegetables.

They had the cleanest leeks ever.

Soup came to my mind immediately and I had some milk I wanted to finish.

This takes so little time and is so worth it.

One bunch of leeks usually 3 or 4

4 tablespoons unsalted butter

6 cloves garlic

8 peeled potatoes but cut about 1/4 inch of flesh with the skin and save in a baking pan.

Cut the rest of the potato into cubes

48 ounces of chicken broth

3 teaspoons chicken consommé

3 cups milk

2 bay leaves

1/2 teaspoon dried thyme

1 cup 1/2 and 1/2 or heavy cream

1/2 teaspoon black pepper

Melt the butter in a 2 quart pot

Slice the leeks up to the dark green but save the dark green and use it for a stir fry.

Wash them well and keep on rinsing till all the sand is out.

Drain the leeks and spin dry in your salad spinner.

Add them to the butter with the garlic

Let this all cook on medium till the leeks and garlic are soft

Add the chicken stock and bay leaf and bring to a boil

Reduce to medium low heat and add the milk, thyme and powdered consommé.

Let everything come to simmer for about 15 minutes

Take out the bay leaves

Add the cream and pepper

Whip with your immersion blender  just until everything is well blended and smooth.

Keep on low heat till you are ready to serve

Garnish with the baked potato skins and fresh chives

 

 

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