Potato Leek Soup

I made this for the first time several years ago and it has become a favorite in my house.


10 medium potatoes
2 leeks
4 qts. vegetable broth
2 cloves garlic
2 bay leaves
2 Tbls olive oil
2 Tbls butter
1 tsp thyme
1/4 tsp pepper
1/2 tsp seasoned salt
1/2 cup 1/2 & 1/2 or whipping cream(optional)


Slice leeks in half lengthwise. Rinse in cold water to remove any dirt. Slice into 1/4 inch slices, set aside. Mince the garlic, set aside.


Heat oil and butter in a large stock pot on medium heat. Place leeks and garlic into pot. Saute until tender, about 10 minutes, stirring occasionally.


While the leeks are cooking, scrub and cube the potatoes. I like to leave the skins on for more fiber and vitamins.


When the leeks are tender, add all the remaining ingredients. Cook on High until the potatoes start to fall apart. About 30 minutes.


Remove the bay leaves and mash with a potatoe masher until creamy. If you would like it to be a smoother consistancy, put into a food processor, in batches. Also if you would like to add the cream, do so at this point. 


We like ours a little on the chunky side. Taste at this point and add more salt and pepper, if you prefer.


Serve with a nice sourdough bread and enjoy!