Ingredients
- 6 cups vegetable stock
- 10 ounces leeks (2 leeks, white and light green parts, thinly sliced)
- 24 ounces potatoes (4 medium potatoes, peeled and diced)
- 2 stalks celery, chopped
- 2 cloves garlic, pressed
- 2 tablespoons butter
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Salt to taste
- Shaved Parmesan or cheddar cheese, for garnish (optional)
- Crumbled bacon, for garnish (optional)
How to Make
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Step 1: Melt the butter in a large Dutch oven or heavy bottomed pot, add the leeks and garlic and cook until softened.
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Step 2: Add the remaining ingredients, except for garnish items, and bring to a boil over medium-high heat.
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Step 3: Reduce heat, cover and simmer for about 1 hour.
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Step 4: Remove the bay leaf and puree with an immersion blender. If you don’t have an immersion blender, puree in batches in a blender, covering with a towel instead of securing the blender cover as this would expand and make a huge mess. Return to pot and heat through; ladle into bowls and serve.
We hope you enjoy this recipe!
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