Potato Leek Soup (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
8 cups chicken stock |
6 russet potatoes, peeled and cut into large pieces |
4 leeks (whites only), thoroughly washed and sliced |
3 stalks celery, roughly chopped |
1 bay leaf |
1 1/2 teaspoons finely chopped fresh thyme |
salt and freshly ground pepper |
1 cup heavy cream |
Directions:
1. 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.
2. Remove the bay leaf. Using an immersion blender (or in batches in a blender or 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.
3. 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.
4. Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
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