This velvety-smooth cream soup is sure to warm and satisfy you on a cold winter evening. Make it with homemade bone broth and it will be extra-nourishing.
4medium potatoesthinly sliced. Peel if you want -- it's going to be pureed anyway; this might be a good chance to hide the peel!
4cupschicken stock
1teaspoonfresh thymeor ½ tsp dried
1teaspoonfresh parselychopped (or ½ tsp dried)
¼teaspoonblack pepper
1cupheavy whipping cream
salt to taste
¼cupfinely chopped chivesoptional
Instructions
Melt 2 Tbsp butter in a large pot over medium-high heat. Add the leek and onion and sauté lightly until they are translucent.
Add the potatoes, stock, and spices. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 15 minutes.
Remove from the heat, cool a little, then process in a blender until smooth (or blend with an immersion blender. It’s tidier and simpler, but might not puree as silky smooth).
Return soup to pot and return to heat. Add the cream and remaining Tbsp of butter, stirring until the butter is melted. Taste and add salt and pepper as needed.
Serve with a sprinkle of chives if you like (They, too, should still be kicking around in your garden. Gotta love those alliums!).