Irish Potato and Leek Soup

Ingredients

• 4 medium potatoes
• 2 large leeks
• 4 cups vegetable stock
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon fresh thyme
• 2 tablespoons chives

Instructions

1. 1

   Peel and dice the potatoes into small cubes (about 1-inch pieces). Set aside.

2. 2

   Trim the leeks, removing the dark green tops and the root ends. Slice the leeks in half lengthwise and rinse thoroughly under cold water to remove any dirt. Chop into thin half-moons.

3. 3

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped leeks and sauté for about 5-7 minutes, until softened but not browned.

4. 4

   Add the diced potatoes to the pot and stir to combine with the leeks. Cook for an additional 2-3 minutes.

5. 5

   Pour in 4 cups of vegetable stock and add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of fresh thyme. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender.

7. 7

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.

8. 8

   Stir in 1 cup of heavy cream and adjust seasoning with more salt and pepper if needed. Heat the soup gently over low heat for another 5 minutes, without boiling.

9. 9

   Serve the soup hot, garnished with chopped chives on top.