Potato Leek Soup

here is a great tasting potato leek soup recipe I've made several times now already. I found it on the Food Network that was sub mitted by Robert Irvine


total time 1:10 min
prep: 20 min
Cook: 50 min
yield: 8 servings

Ingredients

8 c chicken stock
6 russet potatoes, peeled and cut into large pieces
4 Leeks ( whites only) thoroughly washed and sliced
3 stalks of celery
1 bay leaf
1 1/2 tsp  finely chopped fresh thyme
salt and freshly ground pepper
1 c Heavy Cream

Directions

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender(or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

****  BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for a least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than half way. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe.html