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
- 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
- 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.