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Carolina Kitchen: Potato leek soup

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By Martha Vining, assistant dining services director, Givens Health Care Center

Ingredients

  • 3 tablespoons olive oil
  • 4 leeks (whites only) thoroughly washed and sliced
  • 3 stalks celery, sliced
  • 1 teaspoon dried thyme
  • 8 cups chicken stock
  • 6 russet potatoes, peeled and cut into large pieces
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Heat olive oil over medium heat in medium stock pot.
  2. Add sliced leeks, celery and thyme, sauté until softened.
  3. Add chicken stock and potatoes, bring mixture to a boil, reduce heat and simmer until potatoes are very soft.
  4. Remove soup from heat and purée with immersion blender or food processor.
  5. Stir in cream and season with salt and pepper.
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