Ingredients
450g leeks
Peel leeks, removing the tough green part at the top and slice the whites thinly.
50g butter
6 stalks thyme
2 bay leaves
450g potatoes
peeled and diced
1L water
salt
pepper
50ml cream
Equipment
- 1 colander
- 1 heavy-based saucepan
- 1 blender
Instructions
- Peel leeks, removing the tough green part at the top and slice the whites thinly. Place in a colander and wash well, removing any dirt.
- Heat the butter in a heavy-based saucepan and once it has melted and begun to bubble, add the leeks. Cook for a few minutes before throwing in the thyme and bay leaves.
- Once the leeks are soft, about 10 minutes all up, add the potatoes and cook for a couple more minutes. Add the water and salt and pepper to taste and simmer until the potatoes are nice and soft (about 15 minutes).
- Transfer the mixture in batches to a blender and puree until smooth. Stir through the cream.
Notes
Tip
This soup would make a great lunch, maybe packed with a few slices of cheddar cheese, a little bread roll and some fresh fruit.
Tip
I like to use Dutch cream potatoes for this recipe.
