Harvest Soup

In honor of Soup Swap day, here is one of our favorite soups

Harvest Soup

2 bay leaves
6 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley, plus more for garnish
1 teaspoon black peppercorns
2 tablespoons unsalted butter
2 tablespoons olive oil
6 leeks, whites only, washed and thinly sliced
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes
1 pound butternut squash, peeled and cut into 1-inch cubes
1 pear, such as Bartlett or Anjou, peeled, cored, and cut into 1-inch cubes (optional)
10 cups Chicken Stock
Coarse salt and freshly ground black pepper
1 cup milk

Wrap bay leaves, fresh thyme, parsley, and black peppercorns in a piece of cheesecloth, and tie into a sachet with kitchen twine. Set aside. Heat butter and olive oil in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 20 minutes. Add garlic, and cook 2 minutes more. Add potatoes, squash, and pear, if using. Cover, and cook over medium heat for 5 minutes. Add sachet, chicken stock, salt, and black pepper. Bring to a boil, and reduce to a simmer. Cook until vegetables are soft, about 20 minutes. Remove sachet, and discard. Puree with an immersion blender until smooth. Add milk. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Garnish with parsley. Serve immediately.