3 tbsp. vegetable oil
3 leeks (use the white & light green parts) thinly sliced
1 rib of celery and 1 carrot
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
3 Yukon gold Potatoes (2 lbs.) peeled and chopped
4 cups chicken or vegetable stock
4 cups strongly brewed Lapsang Souchong ( 10 tsp. tea steeped in
4 1/2 cups of boiling water for 5 minutes. Strain tea & measure 4 cups.)
Brew tea and set aside to cool slightly while getting the rest of the ingredients ready.
In a Dutch oven heat oil over medium heat and sauté leeks, celery, carrots, salt, thyme and pepper; stirring occasionally until softened, about 8 minutes.
Add potatoes, stock and tea. Bring to a boil, reduce heat and simmer until potatoes are tender, about 25 minutes. Let cool slightly.
Puree soup in batches in a blender and strain into a clean pot. Add more salt to taste if required. Makes approximately 10 cups.
Note: Can be made ahead and stored in the refrigerator for up to 3 days. Using 4 cup mason jars are a great way to store your soup in the fridge. Can also be frozen if desired.