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Potato and Leek Soup

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Member since 2007

Serves | Prep Time | Cook Time


1/2 stick unsalted butter
1 sm onion, coarsely chopped
1 med leek, coarsely chopped (white and light green parts only)
1 celery stalk, coarsely chopped
1/4 tsp thyme
4 garlic cloves, crushed
1 bacon slice
1 bay leaf
3 medium starchy potatoes, skinned and sliced thin
1 1/2 c chicken stock
1 1/2 c cream (I used whole milk)
1/2 c sour cream

Melt butter over medium-low heat. Add vegetables, thyme, bacon, and bay leaf and cook for approximately 5 minutes.

Add potatoes, then cover with stock and cream. Bring to a simmer and cook partially covered for 20 minutes, or until potatoes are soft.

Transfer soup to a food processor and blend until is has reached the desired consistency. I don't like to puree my soups very much - I enjoy the texture that a less pureed one has to offer. Transfer soup back to pot.

Blend in sour cream, season with salt and pepper, and serve with French bread.

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