Nonna Stella's Potato Leek Soup

Ingredients:

2 tablespoons butter

2 medium leeks, washed and thinly sliced (the light green and white portion of the leek)

1 teaspoon Stella's Table Lemon Garlic Sea Salt

1 garlic clove, minced

4 cups chicken broth

1.5 pounds Yukon gold potatoes, cut into small cubes

1 bay leaf

1 cup heavy cream

Chives and pepper to finish. 

Instructions:

In a large dutch oven, melt the butter and then add the sliced leeks. Cook for 4 to 5 minutes or until softened.  

Add the garlic and cook for a minute or until fragrant. 

Add the potatoes, bay leaf and broth. Bring to a boil and then simmer for about 15 minutes or until the potatoes are soft. 

Remove the bay leaf. Then, using an immersion blender or a standard blender, blend until smooth and creamy. If you used a traditional blender, return the ingredients to the dutch oven.

Add the heavy cream and stir until combined. 

Garnish with chopped chives and a sprinkle of Stella's Table Pepper Essential Blend.

Enjoy!