Potato & Leek Soup
A French classic!
A nice and creamy soup perfect to enjoy on a cold evening.
Ingredients:
3 tbsp unsalted butter (or olive oil)
3 leeks, white and light to medium green parts, roughly chopped
3 cloves garlic, peeled and smashed
500g potatoes, peeled and roughly chopped
1,5 litre salted water (or chicken or vegetable broth)
2 bay leaves
2-3 sprigs fresh thyme
1/4 teaspoon ground black pepper
1 cup heavy cream (optional)
Chives, finely chopped for serving (optional)
Instructions:
Melt the butter (or heat the oil) over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a blender until smooth. Add the heavy cream and bring to a simmer (optional). Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add some more water (or milk) to thin it out. Garnish with fresh chives if desired.