toast, for servingI love this recipe because it all happens in one pot, allowing for minimal mess and super easy cleanup. You can make a big batch and freeze for up to three months until you are ready to eat it. This soup goes great on its own or as a side to a sandwich for lunch.Swap option:Soak the leeks in cold water to remove any dirt and sand. Repeat the process twice to ensure all dirt and sand is removed.In a large Dutch oven over medium-high heat, melt the butter.
Cook, stirring occasionally, until the leeks are softened and translucent, 8 to 10 minutes.Add in the bay leaf, fresh thyme sprigs, potatoes and chicken stock. Bring to a boil and reduce to a simmer. Cook for 18 to 20 minutes, or until the potatoes are tender and cooked through.Remove the bay leaf and thyme sprigs from the soup. Using a handheld blender, blend the soup until smooth. Alternatively, blend the soup in batches in the blender . Add back into the stock pot and add in lemon juice.
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