Potato Leek Soup, September 2019

4 leeks (whites only), washed & sliced
3 stalks celery, chopped
1 bay leaf
1 ½ tsp. fresh thyme, finely chopped
6 Russet potatoes, peeled & diced
8 c. water, cold
3 Tbsp. NOBULL Original Scratch Starter Concentrate
fresh ground black pepper
1 c. heavy cream

Place all ingredients except heavy cream in a large stock pot and bring to a boil. Reduce to simmer and cook until the potatoes are soft, approx. 15-20 minutes.

Remove bay leaf. Using either an immersion blender or a blender, blend soup until smooth. Pour soup into a medium pot. Add the cream and simmer until the soup has thickened, about 20 minutes. Serve immediately.

Yield: 8 servings

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