Leek & Potato Soup
Leek & potato soup is a winter classic for a good reason: It is very healthy, super flavourful and simple to prepare. In this recipe, I have added thyme and crunchy onion for added flavour and texture. If you would like to turn this soup into a vegan dish, simply leave out the cream. The potatoes already add a nice thick texture to the soup.
If you have made this recipe, let me know how you liked it and tag me on social :)
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
Serves 3-4
2 leeks (about 500 g)
2 large potatoes (about 500 g)
3 garlic cloves
30 g butter
850 ml vegetable broth
50 ml cream
3 tbsp fresh thyme (plus more for garnish)
fried crunchy onion for garnish
olive oil
salt & pepper
Method
Cut the root and tough dark green ends off 2 leeks. Halve them lengthwise, then rinse them under cold running water to remove any dirt. Finely chop leeks.
Peel and finely chop or mince 3 garlic cloves. Remove thyme from springs and finely chop so you get roughly 3 tbsp.
Add a lug of olive oil and 30 g butter to a large saucepan. Bring to medium heat, then add garlic, thyme and leek as well as a generous pinch of salt and pepper. Fry for 6-8 minutes until the leek has softened.
In the meantime, peel 2 large potatoes and cut into 1 cm sized cubes.
Prepare 850 ml vegetable broth.
Add potatoes and pour in the broth. Let simmer for 20 minutes or until potatoes are cooked.
Take saucepan off the heat, then pour in 50 ml single cream and puree the vegetables using a hand blender.
Tipp: To make this soup vegan, simply leave out the cream. The potatoes already add a nice thick and creamy texture themselves.Divide soup between plates and garnish with more thyme and crunchy onion.
Enjoy!
