Recipe: Potato and Leek Soup
So we got this new recipe book from our wedding registry, and this is the first recipe I’ve managed to have time to try. It’s so delicious and so easy! You have to try it!
3 or 4 medium size leeks 3 large boiling potatoes (yukon gold) 3 springs of Thyme 1 clove of garlic, crushed 1 tsp Kosher salt 8 cups of vegetable stock 1/4 cup creme fraiche or heavy cream Chives, cut up small
Peel potatoes and dice small. Remove roots and stalks of leeks. Remove hard outside pieces on the leek and cut inside stalk lengthwise. Slice leeks and rinse dirt out in a colander under cold water. Leave to drain.
Bring stock to a boil in a pot, add potatoes, thyme, salt and garlic. Boil for 5 mins covered, then add leeks. Turn down the heat to simmer, and leave uncovered to simmer for 20 to 30 mins, or until potatoes and leeks are soft. Taste and add salt if needed. Remove thyme stalks.
Remove from heat. Use an immersion blender to puree the soup. Once smooth, ladel into bowls and drizzle cream and chives on top before serving. I served it with homemade bread, spread with butter.
You can leave the cream out for a slightly healthier meal, as the soup is creamy enough without it.
Trust me, it’s damn good. My husband said so!