potato-leek-soup-recipe.json

{
    "directions": [
        "Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.",
        "Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes."
    ],
    "ingredients": [
        "8 cups chicken stock",
        "6 russet potatoes, peeled and cut into large pieces",
        "4 leeks (whites only), thoroughly washed and sliced",
        "3 stalks celery, roughly chopped",
        "1 bay leaf",
        "1 1/2 teaspoons finely chopped fresh thyme",
        "Salt and freshly ground pepper",
        "1 cup heavy cream"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Potato Soup",
        "Vegetable Soup",
        "Potato",
        "Soup",
        "Vegetable",
        "European Recipes",
        "Celery",
        "Dairy Recipes",
        "Leek Recipes",
        "Main Dish Recipes",
        "Lunch",
        "Winter"
    ],
    "title": "Potato Leek Soup",
    "url": "http://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe"
}