Potato Leek Soup

1. 1

   Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.

2. 2

   Boil until the potatoes are soft, 15 to 20 minutes.

3. 3

   Remove the bay leaf.

4. 4

   Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth.

5. 5

   Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

6. 6

   From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

* Per serving · 4 servings · Values may vary.

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