Potato Leek Soup

A lovely creamy soup, even without any added cream. For the vegetarian version of this dish just substitute the chicken stock with vegetable stock. Remember to remove the bay leaf before blending the soup. 

Ingredients:
Makes 4 servings

• 4 cups chicken stock 
• 3 russet potatoes, peeled and cut into large pieces 
• 2 leeks (whites only), thoroughly washed and sliced 
• 2 stalks celery, roughly chopped 
• 1 bay leaf 
• 1 tsp finely chopped fresh thyme 
• Salt and freshly ground pepper 
• 1/2 cup heavy cream (optional)

Directions:
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 blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes. 

If you decide to not use the cream, just leave the soup to cook for about 40 minutes in total, and then remove the bay leaf and blend.  

Adapted from Original Recipe