Leek and Potato Soup

This great tasting soup gets its creamy texture from the pureed potatoes. It is a lovely belly warming and filling soup. It is also good cold and refreshing on a hot summer day.

INGREDIENTS

6 cups vegetable stock

2 leeks white and light green parts, thinly sliced

4 medium potatoes, peeled and diced

2 stalks celery, chopped

2 cloves garlic, pressed

2 tablespoons butter

1 bay leaf

1/2 teaspoon dried thyme

1/4 teaspoon pepper

salt to taste

shaved parmesan cheese, for garnish (Optional)

crumbled bacon, for garnish (Optional)

DIRECTIONS

Melt the butter in a large Dutch oven or heavy bottomed pot, add the leeks and garlic and cook until softened.

Add the remaining ingredients, except for garnish items, and bring to a boil over medium-high heat.

Reduce heat, cover and simmer for about 1 hour.

Remove the bay leaf and puree with an immersion blender. If you don't have an immersion blender, puree in batches in a blender, covering with a towel instead of securing the blender cover as this would expand and make a huge mess. Return to pot and heat through; ladle into bowls, garnish and serve.