- 2 Tbs. unsalted butter (or 1 Tbs. butter plus 1 Tbs. olive oil)
- 3 leeks (halved lengthwise, washed thoroughly, white and pale green portions cut into 1 inch pieces)
- 1‐3 lg. garlic clove, minced
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1 bay leaf
- 1/2 tsp. dried thyme, crumbled
- 2 russet (baking) potatoes (about 1 lb.) cut into 1 inch chunks
- 4 cups low salt chicken broth – add more if necessary
- 1 cup half‐and‐half (or milk – whole or skim)
- Kosher salt and freshly ground black pepper
- Minced fresh chives, thyme, or parsley.
Preheat a large saucepan over moderated heat. Heat butter (and /or oil) and cook leek, garlic, celery and carrot with bay leaf and thyme. Cook for 5 minutes or until vegetables are softened. Add potatoes and broth. Bring to a boil and then simmer partially covered until potatoes are tender – about 15 minutes. Discard bay leaf.
*Puree soup in batches in blender. Be sure to hold top of blender with a towel if soup is very hot. Or use a hand held emersion blender. Transfer puree to cleaned pan and stir in half‐and‐half. Salt and pepper to taste. Do not let soup boil. Garnish with herb of choice.
*The soup can be served “bistro style” by leaving the broth as is without puréeing the contents or adding the milk.