|Potato and leek soup|
This is a really nice and easy soup to make and to eat. The leeks, which are a mild onion, give it a pleasant taste. I suggest you give it a try!
2 tablespoons butter
4 small to medium-sized leeks, white and light green parts only
1 large onion, chopped
1 clove garlic, minced
2 large Russet potatoes, peeled and cubed
2 sprigs of thyme
1 bay leaf
4 cups chicken stock
2 cups whole milk
Salt and pepper, to taste
Chives, chopped (optional)
Remove the bottom of the leek and cut to just above white part. Remove the outside layer, if dirty. Slice in half and rinse well under running water. Dirt likes to collect between the layers. Chop.
Heat a heavy-bottomed Dutch oven on medium-heat. Add butter. When melted, add leeks, onion and garlic and stir to combine.
Reduce the heat and cook for 10 minutes until the leeks and onion are softened.
Add potatoes, thyme, bay leaf, stock and milk. Increase the heat to high and bring to a boil. As soon as it begins to boil, turn the heat to low.
Simmer gently and cook for 30 minutes until the potatoes are fork-tender. Taste and season with salt and pepper.
Remove and discard the bay leaf and thyme sprigs.
Use an immersion blender to blend the soup until smooth. Or, carefully blend in batches in a regular blender. Once smooth, serve with chopped chives on to, if using.