Potato and leek soup

Too few ratings

la

Community Member

“My kids love this dish, especially when they want some comfort food to continue on their homework”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
leeks
potatoes
2 packages chicken stock
2 cloves garlic
bay leaves
3 sprigs thyme
heavy cream
water
4 tbsp butter
salt
pepper
Metric
Imperial
  • Step 1/5

    Cut and wash the leeks. Add butter to a pot and cook the leeks with garlic until soft.

  • Step 2/5

    Peel and cube the potatoes. Add them to the pot with the chicken stock, salt, pepper, thyme, and bay leaves. Bring to a boil.

  • Step 3/5

    Simmer for about 15min. Once potatoes are soft, remove the thyme and bay leaves. With care, as the stock will be hot, blend the ingredients in a blender or with an immersion blender.

  • Step 4/5

    With the heat on low, add cream to the stock a little at a time until it meets your taste. Serve warm with garnish.

  • Step 5/5

    For garnish add: drizzle of truffle infused olive oil, crumbled cooked bacon, finely chopped sautéed mushrooms, and/or chives. Mix and match to taste.