Potato leek soup

8 servings chicken breast carry
6 russet potatoes, peeled and minimize into big items
4 leeks (whites only), completely washed and sliced
3 stalks celery, close to chopped
1 1/2 teaspoons well chopped clean thyme
Sodium and newly terrain pepper
1 mug heavy lotion

1. Placed the poultry supply, potatoes, leeks, celery, bay leaf and thyme in a sizeable pot and mix with salt and pepper. Boil up until the carrots are delicate, 15 to 20 minutes.
2. Get rid of the bay leaf. Utilizing an immersion food processor (or maybe in batches in the food processor or foods processor), blend the broth until finally smooth. Pour the soup into a moderate pot put the skin cream and simmer before the broth has thickened, about twenty or so minutes.

Cook’s Notice

From Food Community The kitchen soon after further screening and to guarantee the best results this dish is modified from what was from the real episode.
When mixing warm liquid, very first allow it amazing for five minutes or more, then exchange it to some mixer, satisfying only halfway. Put the cover on, making 1 part open. Cover the lid with a cooking area cloth to capture splatters, and heartbeat until finally easy.