- 8 cups chicken stock
- 6 russet taters, peeled and reduce large pieces
- 4 leeks (whites only), completely 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
Place the chicken stock. taters, leeks, celery, bay leaf and thyme inside a large pot and sprinkle with pepper and salt. Boil before the taters are soft, 15-20 minutes.
Take away the bay leaf. Utilizing an immersion blender (or perhaps in batches inside a blender or mixer ), blend the soup until smooth. Pour the soup right into a medium pot add some cream and simmer before the soup has thickened, about twenty minutes.
From Food Network Kitchens after further testing and to guarantee the the best results this recipe continues to be altered from that which was in the episode.
Blending Hot Fluids. When blending hot fluids, remove liquid in the heat and permit to awesome not less than a few minutes. Transfer liquid to some blender or mixer and grow it a maximum of midway. If utilizing a blender, release the corner from the lid that stops the vacuum effect that produces heat explosions. Convey a towel over the top machine, pulse a couple of occasions, then process on high-speed until smooth.
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