Creamy Potato Leek Soup

• 2 tablespoons unsalted butter
• 2 leeks, trimmed, washed, and sliced
• 1 teaspoon unusual thyme, roughly chopped
• 1 bay leaf
• 3 cups vegetable inventory
• 1 pound shrimp yukon gold potatoes, washed, peeled, and cubed
• 3/4 cup heavy cream
• Kosher salt
• Freshly ground unlit pepper
• !For Parsley Oil
• 1 bunch parsley
• Olive oil

Cook dinner Mode

Prevent your show cloak from going darkish

1. Melt butter in a medium stockpot over medium warmth. Add leeks, season generously with Kosher salt, and cook dinner until subtle and wilted, about 8 minutes. Stir every so progressively to lead clear of burning. Add thyme and cook dinner for about 30 seconds.
2. Add bay leaf, vegetable inventory, and potatoes. Season with Kosher salt and freshly ground pepper. Bring to a boil after which cut again warmth to amass a simmer. Duvet and cook dinner for 20-half-hour, until the potatoes are subtle and cooked thru. Preserve the bay leaf.
3. Utilizing an immersion blender or transferring the aggregate to a blender, purée soup until subtle. If the usage of an on a conventional basis blender, return soup to pot. Stir in heavy cream and cook dinner for about 5-10 minutes more.
4. Ladle soup into bowls and high with a drizzle of parsley oil.

For Parsley Oil

1. Bring a shrimp pot of water to a boil. Blanch parsley for 30 seconds, then switch the parsley to an ice bathtub to end cooking and maintain the unprecedented green colour. Puree parsley in a food processor (if it’s no longer pureeing with out pain, add a couple drops of olive oil to support it alongside). Feature pureed parsley into some cheesecloth (I accurate outdated 2 paper towels since I didn’t believe any), and squeeze parsley so it releases its juice precise into a shrimp bowl. Whisk in a small bit of olive oil (1/8-1/4 cup).