June 15, 2017
Comfort Food, Soups/Stews, Dairy,
Vegetables, Leek , Potatoes , Budget-Friendly, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs more
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"My family are not big on soup, they each have their own favorite type, so it only me that enjoys it over winter.
This made for a lovely soup the other night ~ creamy with great flavours.
Those that tried this really did enjoy the different flavoured soup.
You can serve this soup with extra cream, a dollop of sour cream or even some grated cheese if desired.
Serve this with warm bread and lashing of butter ~ I am sure you will enjoy it."
Melt the butter over medium heat in a large soup pot. Add the leeks and the garlic and cook, stirring often (making sure they don't burn), until softened, about 5-8 minutes, turning down heat if needed, so as they don't brown or burn.
Add the potatoes, chicken stock, bay leaves and thyme, and bring soup to a boil, reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Remove bay leaves, and puree the soup with a hand blender until the soup is smooth, do not over blend as soup tend to go starchy from the potato (or transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.)
Place the soup over a medium heat, (add the cheese if using ~ stirring to melt the cheese), add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot (do not boil)
Taste and season (stirring through seasoning) with salt and pepper.
Ladle the soup into serving bowls sprinkle with chives and serve.
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