LEEK AND POTATO SOUP

Ingredients:

2 tablespoons butter  

3 leeks leeks, chopped

4 stalks celery, chopped

6 cups chicken or vegetable broth

4 large potatoes, diced

2 teaspoons salt

1 bay leaf

1/2 cup heavy whipping cream

• • • •

 Step 1

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 broth into the pot; add potatoes, salt, and bay leaf.

 Step 2

Bring the mixture to a boil and cook until the potatoes are soft, about 20 minutes. Remove and discard bay leaf.

 Step 3

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.