Potato Leek Soup


8 cups chicken or vegetable broth, or water

all the potatoes from your box, cut into large pieces

all the leeks from your box, white and light green parts only, thoroughly washed and sliced into 1/4” rounds

3 stalks celery, roughly chopped

1 bay leaf

1 1/2 teaspoons fresh thyme

salt and pepper

1 cup heavy cream


Put the stock or water, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil gently until the potatoes are soft (15 - 20 minutes). Remove the bay leaf. Using an immersion blender or in batches in a food processor, blend the soup until smooth. Pour the soup into a medium pot, add the cream and simmer until the soup has thickened, about 20 minutes. Adjust the salt and pepper.

meal or course
brunch, buffet, first course, lunch, side, soup