Creamy and delicious potato soup for the perfect comfort food!
Ingredients:
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 2 Large Leeks, thinly sliced
- 1 Large Onion, diced
- 2 Yukon Gold Potatoes, peeled and cut into 1-inch cubes
- 2 Medium Celery Roots, peeled and cut into 1/2-inch cubes
- 2 Large Fresh Thyme Sprigs
- 1 Bay leaf
- 8 Cups Low-Sodium Chicken Broth
- 5 Celery Stalks
- 1/3 Cup Whipping Cream
Directions:
Melt butter with oil in a heavy large pot over medium heat. Add leeks and onion and saute until almost tender, about 10 minutes. Stir in potatoes, celery roots, thyme, and bay leaf. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Add celery stalks and simmer until all vegetables are very tender, about 12 minutes longer. Cool slightly. Using handheld blender, puree soup in pot. Stir cream into soup. Season to taste with salt and pepper. Enjoy!