Kerry Patch Potato and Leek Soup

Name: Kerry Patch Potato and Leek Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 medium potatoes; 2 large, white parts only leeks; 4 cups chicken broth; 1/2 cup heavy cream; 3 tbsp unsalted butter; 2 tsp, chopped fresh thyme; 2 cloves, minced garlic; 1 tsp salt; 1/2 tsp freshly ground black pepper

A comforting, creamy soup featuring locally grown potatoes and leeks from the historic Kerry Patch neighborhood.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 30 minutes.

Serves 6.

Ingredients

4 medium potatoes
2 large, white parts only leeks
4 cups chicken broth
1/2 cup heavy cream
3 tbsp unsalted butter
2 tsp, chopped fresh thyme
2 cloves, minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper

Instructions

Step 1: Peel and dice 4 medium potatoes into 1/2-inch cubes. Thinly slice 2 large leeks, using only the white and light green parts, and rinse thoroughly under cold water to remove grit.
Step 2: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add the diced potatoes and sliced leeks, stirring to coat, and cook for 5 minutes until softened but not browned.
Step 3: Add 2 minced garlic cloves and 2 tsp chopped fresh thyme, stirring for 1 minute until fragrant. Pour in 4 cups chicken broth, bring to a gentle simmer, and cook for 20 minutes until potatoes are tender.
Step 4: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return to the pot, stir in 1/2 cup heavy cream, and season with 1 tsp salt and 1/2 tsp black pepper. Simmer gently for 5 minutes without boiling to avoid curdling.