Potato Leek Soup

Name: Potato Leek Soup
Total time: 60
Yield: 6
Ingredients: 3 tablespoons grapeseed oil; 3 tablespoons butter; 4 medium Yukon Gold potatoes, peeled and chopped; 3 medium leeks, white and light green parts only, thinly sliced; 3 stalks celery, chopped; 4 cloves garlic, chopped; 6 cups chicken broth; 5 sprigs fresh thyme, chopped; salt and ground black pepper to taste; 1 cup heavy cream; 4 slices cooked bacon, crumbled (Optional)

Recipe by CookingWithShelia from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

•

3 tablespoons grapeseed oil
•

3 tablespoons butter
•

4 medium Yukon Gold potatoes, peeled and chopped
•

3 medium leeks, white and light green parts only, thinly sliced
•

3 stalks celery, chopped
•

4 cloves garlic, chopped

•

6 cups chicken broth
•

5 sprigs fresh thyme, chopped
•

salt and ground black pepper to taste
•

1 cup heavy cream
•

4 slices cooked bacon, crumbled (Optional)

Instructions

Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.