Recipe by PotatoFan
This is a mild but flavorful soup that is great comfort food. This soup is a blending of several different recipes and was created as a quick-fix dinner for a vegetarian friend using ingredients I had on-hand. I usually eat it as a meal with some fresh bread. Though I have not tried this, I imagine the soup would also taste great cold since the recipe is similar to that of a traditional vichyssoise. This recipe is excellent for potluck dinners. In fact, when I took this to an "all soup" potluck, it was the only empty pot at the end of the night!
- 3 potatoes, peeled & cut into 1 in. cubes
- 3 -4 thick leeks, white & light green parts, cleaned & sliced thin
- 3 -4 cups water (less water means creamier)
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups cream (I use 40% heavy cream)
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
Directions See How It's Made
- Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
- Bring to simmer.
- Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
- Remove pan from the heat.
- Discard thyme stems and bay leaf.
- Place 3/4 of soup into blender and puree, being careful to allow steam to escape.
- Return contents of blender to the pan and stir in cream.
- Once cream is incorporated, add cheese and stir til melted.
- If desired, heat soup for 1-5 minutes more over medium heat.