Christmas Corner, Main Courses, Recipes, Sides, Salads & Starters
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Leeks & Potatoes Soup

The first time I had this soup was on a freezing December late afternoon while I was visiting London for the first time. I was exhausted and as I was walking back to my friends home I stopped at this cute little restaurant and had the best soup…you know when you eat something and your whole system screams ‘yessss!!! this is exactly what I needed’? that’s exactly what happened to me!

Creamy and delicate this soup is a hug to the soul…hope you try it!!

Recipe is for 4-6 people

Ingredients:

  • 3 medium leeks, green parts discarded, white parts chopped
  • 2 garlic cloves, smashed
  • 4 medium size potatoes, peeled and chopped
  • 1 1/2 liter vegetables stock (you might not use it all)
  • 2 laurel leaves
  • Few fresh thyme sprigs
  • 100ml cooking cream
  • Salt and pepper to taste
  • A pinch of nutmeg
  • Olive oil
  • Butter

Method:

  • In a pot add a bit of olive oil and a knob of butter. Once butter has melted add the leeks and garlic and cook till wilted and fragrant.
  • Now add the potatoes, thyme sprigs, laurel leaves and season with salt and pepper to taste and mix well.
  • Add the stock till everything is covered and let it come to a boil. Cook till potatoes are super tender and turn off the heat.
  • Carefully add everything to your food processor (you might want to do this in batches) or if you have a hand blender and process till the soup is smooth and lump free.
  • Return to the pot and add more stock to reach your desired consistency.
  • Add the cooking cream and nutmeg. Mix well and bring it to a simmer.
  • Turn off the heat and serve with some garlic bread or some croutons.

Buon Appetito!

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