Potato & Leek Soup

As I write this I can see the rain clouds forming in the not so far distance, and if the weather report is right, we are in for another down-pour. One thing I love about rainy days is the thought of snuggling up with a hot bowl of soup and binging on my favorite TV show (scandal!) Below is one of my favorite varieties of potato and leek soup. It's velvety texture and simple ingredients make for the perfect weeknight meal.


8 C chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks {whites only} - thoroughly washed and sliced
3 stalks celery, { rough chop} 
1 bay leaf
1 1/2 tsp finely chopped fresh thyme
Salt and freshly ground pepper
1 C 2% Milk


Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender or in batches in a blender, Blend the soup until smooth. Pour the soup into a medium pot; add the milk and simmer until the soup has thickened, around 20 minutes.




Recipe adapted from Robert Irvine.