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Leek & Potato Soup

Very flavorful and filling soup. Top with a few bacon bits and shredded cheese of your choice for added yumminess.
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Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 2 large leeks or 3-4 small ones (remove most of the green tops or you'll end up with green soup)
  • 2 lbs golden potatoes, washed & unpeeled or any potatoes you have on hand
  • 1 large onion, chopped
  • 3-4 cloves minced garlic
  • 5-6 cups chicken broth or 5-6 cups water + 4 Tbsp chicken bouillon
  • 2 bay leaves
  • 1 tsp thyme or couple of fresh thyme sprigs
  • 1 small shake ground cloves
  • 1-2 cups whole milk
  • 6 tbsp flour mixed with 1/2 cup milk for thickener
  • salt & white pepper to taste
  • 1 small bunch fresh parsley, chopped
  • 5-8 fresh sprigs chives, chopped
  • bacon bits & shredded cheese optional

Equipment

  • Immersion (hand) blender

Method
 

  1. Clean and slice leeks lengthwise.
  2. Chop sliced leeks into 1/2 inch pieces
  3. Wash and dice potatoes into cubes.
  4. Put leeks, potatoes, onions, garlic, chicken broth, bay leaves, thyme, and cloves in a soup pot. Bring to a boil and then let simmer until all vegetables are tender, about 20-30 minutes.
  5. Using an immersion blender, carefully (can "hot splash" back up at you) mix the soup until all large pieces of veggies have been blended and broth is smooth.
  6. Add the whole milk and let simmer over medium heat until hot.
  7. While the soup is heating again, use a ball blender to mix 1/2 cup of milk with the flour in a lidded container. When the soup has reheated, stir in the milk/flour mixture and keep stirring until thickened.
  8. Add chopped parsley and/or chives, reduce heat, then serve. Top with bacon and shredded cheese of your choice (optional).