The Wine Sellers Wine Pick:
For this recipe we recommend the Root: 1 Sauvignon Blanc. Sauvignon Blanc is a style of wine that stands up well to hearty soups that feature potatoes and cream by being acidic enough to help cut the fatty flavors. Light and refreshing, this wine almost makes your mouth feel clean after each bite. The Chilean landscape, where this wine originates from, adds flavors of mineral, grapefruit, and green apple. All of our Root: 1 wines retail for $12.35/bottle and are an excellent value for the wine you get to drink!
Ingredients
- 8 cups chicken stock
- 6 russet potatoes, peeled and cut into large pieces
- 4 leeks (whites only), thoroughly washed and sliced
- 3 stalks celery, roughly chopped
- 1 bay leaf
- 1 1/2 teaspoons finely chopped fresh thyme
- Salt and freshly ground pepper
- 1 cup heavy cream
Directions
- Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
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