Prescott-House-Blog-Chris-DishesPotato Leek Soup

4 medium leeks, cut in half lengthwise, rinsed and sliced thin (white part of leek only), but save some of the ends of the leek, the darker green, for garnish.
2 lbs. of potatoes, rinsed and cubed
3-4 stalks of celery, chopped
2-3 bay leaves
3-4 sprigs of thyme
1 sprig of rosemary
2 ½ qrts of chicken broth
1 ½ cup of heavy cream
3-4 Tbps butter
2 cloves garlic
S & P to taste


  1. In a large soup pot, melt butter on med high heat.
  2.  Add leeks, celery, garlic and cook until veggies are translucent (about 5-8 minutes).
  3. Add chicken broth, potatoes, rosemary, thyme, bay leaves and bring to a boil. Reduce heat to simmer for 20 minutes, stirring occasionally.
  4. Remove bay leaves, rosemary and thyme.
  5. Using a hand blender, blend mixture until smooth.
  6. Add the cream, stir occasionally.
  7. Season with salt and pepper.
  8. Garnish soup with thinly sliced green portion of the leeks.

(If the soup is too thin, continue to cook on low heat until it reaches desired thickness. I like it thick enough to coat the back of a spoon lightly. If it’s too thick, add more broth or water and re-season)


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