Bacon & chive garnish optional - delish! INGREDIENTS
4 tablespoons butter
6 leeks trimmed, rinsed and sliced
3 celery ribs, sliced in ¼-inch slices
2 garlic cloves, thinly sliced
8 fresh sage leaves, sliced
1 bunch fresh thyme
2½ pounds russet potatoes, peeled and sliced into ½-inch pieces
1 teaspoon kosher salt
6 cups pure vegetable broth
1 cup 35% cream
juice of half a lemon
Melt butter in a large soup pot on medium heat. Stir in prepared leeks, cover and cook for about five minutes, until leeks soften.
Add celery and cook for an additional two to three minutes until the vegetables are translucent. Add the garlic, thyme, sage and salt. Stir.
Add the potatoes and pour in the vegetable broth. Stir and cover, allowing the soup to come to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until the potatoes are fork-tender.
Transfer two cups of the cooked soup into a medium-sized stainless steel bowl. Add the cream and purée using an immersion blender. Transfer the puréed soup back to the pot. Add the lemon juice and gently stir.
Serve immediately with warm bread and butter.
Credit: *from Pinterest*