Bea's Leek and Potato Soup

 

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. It is so quick and easy to put together, we just love it.

INGREDIENTS

4 cups vegetable or chicken 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 or cheddar cheese, for garnish (Optional)

crumbled bacon, for garnish (Optional)

DIRECTIONS

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 and serve.

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.