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Potato & Leek Soup

Created by Tisme on June 15, 2017

3 tablespoons butter
3 leeks, chopped (white and light green parts only, washed to remove inside dirt & roughly chopped)
2 cloves garlic, peeled roughly diced
700 grams potatoes (peeled, 4 medium potatoes, cut into 2cm cubes)
7 to 8 cups chicken stock (low salt)
2 bay leaves

PRIOR NOTE: ~ When nearly finished the soup - before adding the cream - If the soup looks a little too thin for you, you can simmer until thickened. If it's a little too thick, you can add more stock to thin it out. You may want to keep 1 cup stock aside for this
Step 1: 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.
Step 2: 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.
Step 3: 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.)
Step 4: 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)
Step 5: Taste and season (stirring through seasoning) with salt and pepper.
Step 6: Ladle the soup into serving bowls sprinkle with chives and serve.