Time: 1 hour 10 min.
Complexity: average
Servings: 8

This creamy, velvety, and oh-so-flavorful cream of potato soup with leeks, celery, and spices will warm you with its flavor and rich aroma on a chilly autumn day. And it's a joy to prepare: the vegetables are simmered in chicken broth, then blended, and heavy cream is added to create a creamy, smooth soup. When blending the hot soup, remember to only fill the bowl halfway, and leave the lid slightly ajar, covering the opening with a towel to prevent an explosion. Serve this cream of potato soup with crusty bread and enjoy.

Ingredients:

• 8 cups chicken broth
• 6 potatoes, peeled and cut into large pieces
• 4 leeks (white parts only), washed thoroughly and thinly sliced
• 3 stalks celery, coarsely chopped
• 1 bay leaf
• 1.5 tsp chopped fresh thyme
• 1 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bouillon, potato, leeks, celery, bay leaf, thyme, cream

We recommend

Preparation:

Step 1
• In a large saucepan, combine the chicken broth, potatoes, leeks, celery, bay leaf, and thyme; season with salt and pepper. Cook until the potatoes are tender, 15-20 minutes.
Step 2
• Remove the bay leaf. Then, using an immersion blender (or in batches in a regular blender or food processor), puree the soup until smooth. Pour into a medium saucepan, add the cream, and simmer until the soup thickens, about 20 minutes.

Votes: 1