This great tasting soup gets its creamy texture from the pureed potatoes. It is a lovely belly warming and filling soup. It is also good cold and refreshing on a hot summer day.
6 cups vegetable stock
2 leeks white and light green parts, thinly sliced
4 medium potatoes, peeled and diced
2 stalks celery, chopped
2 cloves garlic, pressed
2 tablespoons butter
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
salt to taste
shaved parmesan cheese, for garnish (Optional)
crumbled bacon, for garnish (Optional)
Melt the butter in a large Dutch oven or heavy bottomed pot, add the leeks and garlic and cook until softened.
Add the remaining ingredients, except for garnish items, and bring to a boil over medium-high heat.Reduce heat, cover and simmer for about 1 hour.
Remove the bay leaf and puree with an immersion blender. If you don't have an immersion blender, puree in batches in a blender, covering with a towel instead of securing the blender cover as this would expand and make a huge mess. Return to pot and heat through; ladle into bowls, garnish and serve.