Winter is in full swing and that means soup season. I could do a whole series on soups. I usually make a pot of soup once a week to have on standby in the fridge ready to warm up during the week. This potato and leek soup is not only easy but so delicious. I totally get how some people may hate creamy soups (I see you men) but pair this with some garlic bread, crispy pancetta or a cheese and herb loaf you will love it.
1 kilograms Desiree potatoes, peeled and cubed into quarters
50 grams salted butter
2 leeks (white part only) sliced
2 bay leaves
3-4 cloves of garlic, crushed
3 tablespoons fresh thyme leaves OR 1/3 cup roughly chopped flat leaf parsley
1 litre chicken or vegetable stock
300mls cooking cream
3 tablespoons extra virgin olive oil
1-2 teaspoons salt
1/2 teaspoon cracked black pepper
- Place a large heavy Bottom pot on medium low heat. Add olive oil, butter. When butter has melted add leeks, bay leaves and garlic and cook for 3-5 minutes until leek has slightly softened.
- Add potatoes, thyme/parsley, and stock. Season with salt and pepper and bring up to a gentle boil. Lower heat to low and simmer for approximately 20minutes or until potatoes have cooked through.
- Remove bay leaves from the soup and add in cream. Blitz until smooth in either a blender or use an emulsifier/stick blender.
Tips & Substitutions:
- Serve with garlic bread, cheese and herb bread, patzzizi.
- Pan fried cubed pancetta also tastes amazing with this soup.
- Cream can be substituted with coconut cream for a non dairy option.