2 large or 4 small leeks (4 cups thinly sliced), white and light green parts
3 celery ribs
3 garlic cloves, minced
2 pounds russet potatoes, peeled and small diced (5 cups diced)
4 cups vegetable broth or chicken broth
1 cup water
3 sprigs fresh thyme (or make a bouquet garni)
1 bay leaf
1 ¼ teaspoons kosher salt
½ cup heavy cream
Chives, for garnish
Direction :
In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned.
Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.
Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired.
