I had a request for the potato and leek soup I posted to Instagram the other day, so here it is!
- 3 large leeks with dark green stems removed – scrubbed well and sliced
- 2 Tbsp butter
- 2 cloves minced garlic
- 4 cups vegetable broth
- 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces
- 1 teaspoon sea salt, less or more to taste
- 1 sprig of fresh thyme
- 1 bay leaf
- 1/4 cup half and half
- White pepper to taste
- parsley or chives to garnish
saute minced garlic in butter for 2 minutes. add leeks and incorporate, salting and turning heat up to medium, adding herbs. Cook for approx 10 minutes. Incorporate potatoes and add stock, raising heat until boil stage then cover, reduce to simmer and cook another 15 minutes.
Remove herbs and puree. Add cream slowly while soup is on low heat. Salt and pepper to taste.
Serve hot with chopped parsley or chives to garnish.
For an added touch, you can swirl in creme fraiche and garnish with a cheddar crisp