TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • 1 bay leaf
  • 1 1/2 teaspoons finely chopped fresh thyme
  • Salt and freshly ground pepper
  • 1 cup heavy cream
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Directions

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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