Potato and leek soup

Serves 10

• 3 tablespoons (45gr) butter
• ½ pound (250gr) leeks, thinly sliced (white part only)
• 1½ pounds (750gr) potatoes, peeled and diced
• 1½ teaspoons dried thyme
• 2 quarts chicken stock
• 1 quart heavy cream
• Salt and white pepper to taste

1. In a large soup kettle melt the butter, add leeks and sauté until translucent.
2. Add potatoes and thyme and sauté for 5 minutes.
3. Add the chicken stock, bring to a boil, reduce the heat and cook until the potatoes are tender.
4. Remove the potatoes and the leeks from the stock, reserving the stock.
5. In a food processor or blender, purée the potatoes and the leeks, slowly add the stock to the purée mixture, blending until smooth.
6. Add the cream and season to taste.
7. The soup may be returned to the soup kettle and heated over low heat, or served chilled.
8. Serve with a fresh garnish of snipped chives or parsley.

Potato and leek soup on video click here

BON APPETIT