Potato Leek Soup

This soup is so easy to make it would be a keeper recipe even if it weren't as good as it is.  It's from Robert Irvine compliments of the Food Network.  The recipe is quite flexible as it can allow for substitutions and additions while maintaining its wonderful flavor and creamy mouth feel.  It's a serious keeper.

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes. Put the chicken broth, potatoes, onions, celery, bay leaves and thyme in a large pot and sprinkle with salt and paper.  Bring to a simmer and cook until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), puree the soup until smooth. Add the cream and simmer until the soup has thickened, about 20 minutes.

Notes:

1. Make sure to use russet potatoes because the extra starchiness of the potatoes helps to thicken the soup.

2. The ratio of potato to broth is important in obtaining the desired thickness.  I start with just 6 cups of broth and add additional if thinning is necessary.  Just make sure enough broth is used initially to completely cover the veggies.

3. If you don't have leeks use scallions (white pats) or even shallots instead.  The recipe is very forgiving.

4. In one batch of this I even added a cup of shredded cheddar.  Not necessary of course, but it really took it all over the top.