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Ingredients
2 Tablespoons vegetable oil
2 Leeks, white & light green part only, chopped
2 Celery stalks, diced
1 Small onion, diced
2 Garlic cloves, minced
4 Medium white potatoes, peeled & coarsely chopped
4 Cups chicken broth
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Teaspoon dried thyme
1 1/2 Cups heavy cream
1/4 Cup fresh herbs (parsley, dill, or tarragon, chopped)
Instructions
In a large saucepan, heat the oil and add the leeks, celery, onion and garlic, saut� over medium heat for about 7 minutes, until the vegetables are soft. Stir in the chicken broth, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the heavy cream and herbs and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.
To thicken, either mash the potatoes against the side of the pan with the back of a spoon or puree batches of the soup in a blender or food processor.