It is starting to feel like fall in LA…. kind of. With fall brings one of my favorite things to make, Potato Leek Soup! Creamy and delicious, this dish is sure to keep you warm on chilly nights. This is for a large batch of soup, you can have a soup party or freeze it for later. Serve with a salad, tea sandwich, panini, or just on it’s own! ENJOY

You will need:

8 Peel Russet Potatoes

5 Large Leeks Whites Only

3 Celery Stalks

2 Tablespoons of Butter

10 Cups Vegetable Stock

1 Bay Leave

2 Sprigs Fresh Thyme

Salt

Fresh Ground Pepper

Parsley

1 Cup Heavy Cream

Chop green section and tip off leeks, wash thoroughly and dry. Cut in half the long way and then slice in 1/2 inch pieces (does not have to be exact). Wash and chop celery. Peel and chop potatoes into medium sized chunks.

Put Large Stockpot on medium heat, add butter, once melted put leeks in pot with a dash of salt. Sweat the leeks for 5 minutes, stirring occasionally. Turn heat down to medium low and cook leeks for 25 minutes until tender.

Add the vegetable broth, potatoes, and bay leaf. Chop the thyme and add it. Turn the heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for about 40 minutes. Check to see if potatoes are soft, if they are you are ready for the next step. Place half of the soup in a large mixing bowl or pitcher and the other half into a large blender. Blend the soup until smooth and creamy. Pour back into Stockpot and then blend the other half. Once all the soup is nice and cream and the cup of heavy cream. Stir well. Add salt and pepper to taste.                    

Serve healthy bowlfuls with a handful of chopped parsley on top and voila, amazing potato leek soup.

Disclaimer: You will want seconds.

Recipe inspired by Alton Brown and Robert Irvine.