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Delicious Potato and Leek Soup

Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Keyword: creamy potato leek soup, potato leek soup, winter soup
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 large leeks chopped
  • 2 large cloves garlic chopped
  • 5 sprigs thyme
  • 2 extra large potatoes 650 gram, cut into cubes
  • 3 cups vegetable stock
  • 3 cups water
  • 1/4 cup fresh cream
  • salt
  • pepper
  • chives (optional)

Instructions

  • Wash the leeks thoroughly and slice them. The white and pale green parts only
  • Add the oil, onion, garlic, leeks, thyme and bay leaf to a pot. Allow the vegetable to sweat on low heat for about 15 minutes
  • Add the potatoes and allow it to cook for a further 2 minutes
  • Add the vegetable stock and water. Cover and allow the soup to simmer until the potatoes are soft and tender
  • Remove the bay leaf and thyme sprigs. Use a stick blender and blend the soup until smooth. Return to the heat and add the fresh cream. Season with more salt and pepper if required
  • Serve with a sprinkle of chives if desired

Notes

  1. You can reduce the amount of water depending on how thick you prefer your soup
  2. I added fresh cream for a rich and creamy soup, however you can leave out the cream if you prefer
  3. The salt from the stock may be enough so go easy when adding salt
  4. The leeks I used was really large and when sliced I got about 1&1/2 cups of leek