CREAM OF LEEK, POTATO AND GARLIC SOUP

CREAM OF LEEK, POTATO AND GARLIC SOUP image

Yield 10 people

Number Of Ingredients 8

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1/2 c butter
9 large leeks (white and pale green parts only), thinly sliced
10 large garlic cloves, sliced
3 pounds russet potatoes, peeled, sliced
8 cups (or more) canned low-salt chicken broth
2 teaspoons dried thyme
1 cup half and half
Chopped fresh chives

Steps:

Melt butter in heavy large pot over medium heat. Add leaks; saute until slightly softened, about 5 minutes. Cover and cook until leeks are tender, stirring often about 10 minutes. Add garlic and saute 3 minutes. Add potatoes, 8 cups broth and thyme. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes. Working in batched, puree soup in blender. Return soup to pot. Stir in half and half. Thin with more broth to desired consistency. Season soup to taste with salt and pepper. Soup can be prepared one day ahead.