Potato & Carrot Leek Soup

1. 1

   In a large pot, add butter, leeks and celery. Cook until vegetables are tender, about 3 minutes. Add potatoes, carrots, chicken broth, salt and bay leaf. Bring to a boil and cook until carrots and potatoes are fork tender, about 20 minutes.

2. 2

   Take the bay leaf out and, with an immersion blender, blend until smooth. Add cream and cook on low heat for about 20 more minutes, until soup has thickened. Taste to see if you want to add additional salt.

* Per serving · 4 servings · Values may vary.

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