Description
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Ingredients
- 2 tablespoons butter
- 4 leeks, chopped
- 4 celery stalks, chopped
- 4 cups chicken broth
- 4 cups vegetable broth
- 6 large potatoes, diced
- 5 carrots, chopped
- 2 teaspoons salt
- 1 bay leaf
- 1 cup heavy whipping cream
Instructions
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened
- 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes
- carrots
- salt
- and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft
- about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup
- reduce heat to medium-low
- and simmer soup until thickened
- about 20 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8