Bring a taste of the Birmingham Museum of Art to your kitchen with this comforting, creamy classic. This recipe from Café BMA by Kathy G & Company is the ultimate French dish.
Ingredients
YIELD: 6 Quarts
4 Tbsp. unsalted butter
4 large leeks, white and light green parts only, chopped (about 6 cups)
5 cloves garlic, peeled and chopped
2 lbs. Yukon Gold potatoes, peeled and chopped into 2-inch pieces
7 cups vegetable stock
2 bay leaves
6 sprigs fresh thyme (pulled from the stem)
2 tsp. kosher salt
1 tsp. white pepper
3 cups heavy cream
Chives finely chopped for garnish
Melt butter in large stockpot on low heat. Add leeks and garlic, and cook, stirring regularly, until mixture is soft and wilted and there is no color on the leeks.
Add the chopped Yukon Gold potatoes, vegetable stock, bay leaves, thyme, salt, and pepper, and bring to a boil. Cover and turn the heat down to low. Simmer for 15-25 minutes until the potatoes are soft.
Remove the bay leaves, blend the soup with a handheld immersion blender or regular blender until smooth. Add the heavy cream to the puree, and bring to a simmer. Add salt and pepper to taste. Garnish with chives.
NOTE: The soup will be good to store in the fridge for the next three days. If it’s too thick, just add more broth to reheat.
Click here for more of Kathy G and Company’s French dishes.
