POTATO LEEK SOUP
4 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
4 cups leeks, chopped (about 3 large leeks)
1 cup celery, chopped
1 cup carrot, chopped
6 cloves garlic, chopped
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons Dish off the Block Superbly Herby Spice Blend
5 cups chicken stock
2-pounds potatoes, peeled and chopped into 2” pieces
1 ½ cups heavy cream
Chopped chives for garnish
Heat the butter and olive oil in a large Dutch oven (6-8 quarts) or soup pot. Add the onions, leeks, celery, carrots, and garlic and cook until fragrant and soft, stirring frequently for 8-10 minutes.
Add the salt, pepper, and Superbly Herby seasoning and stir to coat. Add the chicken stock and potatoes to the pot. Bring to a boil and then reduce to a low boil and cook for about 12-15 minutes until the potatoes are very soft and fall apart when pierced with a fork. Blend this mixture until smooth with an immersion blender or in batches in a regular blender. Note – if using a regular blender, pulse the mixture first as hot liquid can ‘explode’ in the blender that’s no fun.
Return the puréed mixture back to the pot and add the heavy cream. Bring the soup to a low boil, stirring until the mixture is smooth and creamy. If you like the consistency a little thinner, add another ½ cup of the cream.
Serve hot, garnished with chives and with crusty bread for dipping.