My first try – if you don’t like celery leave the leaves out as a small amount did flavour the soup. This is heavy on the leek taste as well.
- 3 tablespoons (42 grams) butter
- 5 cups (455 grams) leeks (about 4 large), roughly chopped
- 2 pounds (900 grams) potatoes, peeled & chopped in about 1/2 inch pieces, rinsed – I ended up with 5 1/2 cups (800 grams) chopped
- 6 1/2 cups chicken broth
- 2 large cloves garlic, peeled and roughly chopped
- 2 bunches (large sprigs) thyme
- small top of celery leaves
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon
- 1 cup 1/2 and 1/2 cream (use whipping cream if you prefer)
- Melt butter in dutch oven
- Add leeks and garlic and some of salt, cook over low heat stirring often until softened, not browned, about 8 to 10 minutes.
- Add potatoes, broth, thyme, celery, bay leaves, more salt & pepper to pot and bring to soft boil.
- Turn heat down, cover and simmer for 15 to 20 minutes (depending on how big your potatoes were) until potatoes are very soft.
- Puree with immersion blender or in food processor
- Return to heat, add cream and simmer being careful not to scorch bottom. Salt and pepper to taste.
Yield: 2 quarts and 2 pint jars (I freeze in mason jars)