Potato and leek soup
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It is getting cold. And when it”s cold, we need something warm. So I thought about thick soup. This recipe I chose because I had leek that was sadly looking at me from the fridge, and other ingredients I had on hand. And preperation like almost in all my recipes – easy and quick. But when I tasted this soup I understood that there is something really special – I liked the thyme very very much. Even my hubby agreed with me. So this soup was added to our favourite soup recipes.
Potato and leek soup
Time needed:
Yields: 3-4 servings
Ingredients:
- ~500 g potatoes
- 2 large leeks (white and light green parts chopped – should yield about 250 g)
- 2 cloves garlic
- 2 tbsps. butter
- 1/2 tsp. dried thyme
- ~800 ml water
- 1 1/2 tsps. fine salt or to taste
- freshly ground black pepper
Directions:
- Chop the garlic and leeks.
- Peel and cube the potatoes.
- Place a large, heavy saucepan over medium heat, add the butter and allow it to melt.
- Add the garlic and leeks to the pan, sauté over medium low heat until soft, about 5-7 minutes.
- Add the potatoes, thyme and salt, toss with the leeks and add the water, enough to cover the veggies.
- Increase the heat to medium, bring to a boil, then reduce the heat and simmer for about 30 minutes or until the potatoes break up easily when pressed with the back of a wooden spoon.
- Remove from the heat, blend, taste for salt and add more if you like, along with a few twists of black pepper.
- The soup will be quite thick, so thin it with additional water or with milk if you like and gently reheat.
- Enjoy!
Source: The Daily Spud
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