Potato Leek Soup

Ingredients

Main Ingredients

Name	Quantity
Yukon Gold Potatoes	2.5 lbs.
Leeks	2 large
Celery	2 stalks
Fresh Thyme	3-4 sprigs
Bay Leaf	2 leaves
Garlic	4 cloves
Marjoram	¼ tsp.
Butter	4 tbsp.
Heavy Cream	1 c.
Chicken Broth	2 boxes (64 oz)	Adjust this for desired thickness

Presentation Ingredients

Name	Quantity	Note
Bacon	½ package
Chives	3-4 stalks	could substitute dried
Salt	2 or more tbsp.	to taste
Black Pepper	½ or more tsp.	to taste

Directions

Preparation

• Start a bowl for the aromatics
  • Add thyme sprigs, bay leaves, marjoram and a bit of salt and pepper
• Wash and Chop Celery (add to aromatics)
• Chop and Wash Leeks (add to aromatics)
• Peel and Wash Potatoes 
  • Cut potatoes into even chunks
  • Rinse potatoes until water runs clear
• Peel Garlic

Optional, Presentation Step

• Wash and chop chives 
• Slice bacon into small pieces 

Cooking

• Bacon 
  • Add sliced bacon to cold pot 
  • Cook on low until crispy 
  • Strain grease and reserve 2 tbsp. 
  • Place cooked bacon to
  • the side 
• Aromatics (stir occasionally)
  • Set the burner to medium 
  • Add 2 tbsp. bacon grease back to the pot 
  • Add 2 tbsp. Butter to the pot 
  • Add aromatics and Cover pot /w Lid
  • When leeks and celery are soft, add crushed garlic, cook until fragrant
• Add broth and remove inedible aromatics (~20 minutes, stir occasionally)
  • Throw away thyme sprigs
  • Set bay leaves aside 
• Add potatoes (~30 minutes, until they break apart /w fork)
• Immersion blender everything 
• Finishing Step (~5 minutes, medium heat, stir frequently)
  • Add 1 cup Cream 
  • Add bay leaves 

Presentation

• Ladle soup in bowl 
• Add strip of cream 
• Sprinkle on bacon pieces and chopped chives
• Finish with salt & pepper to taste