Ingredients
- 2 large (12 ounces) leeks
- 1 cup carrots, chopped (scraped)
- 1 cup turnip, chopped (peeled)
- 1/2 cup celery, chopped
- 1/2 cup chopped yellow onion
- 2 tablespoons olive oil (or butter, melted)
- 4 cups chicken broth
- 3 cups chopped potatoes (baking potatoes, peeled)
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup whipping cream
How to Make
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Step 1: Chop the white portion of the leeks; discard the tops. Saute the leeks, carrot, turnip, celery, and onion in oil in a Dutch oven until tender.
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Step 2: Add the chicken brothm potato, bay leaves, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes or until the potato is tender. Remove and discard the bay leaves.
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Step 3: Position the knife blade in a food processor bowl; add half of the potato mixture, and process until smooth. Repeat the procedure with the remaining potato mixture.
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Step 4: Return the pureed potato mixture to the Dutch oven; cook over low heat until thoroughly heated. Stir in the whipping cream and simmer until warmed through.
Tips & Variations
- Food Processor or hand-held blender.
We hope you enjoy this recipe!
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