Leek and potato soup Recipe

A simple leek and potato soup made with fresh herbs.

  • Preparation
    10mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the vegetables
  • Leek(s) : 1 whole
  • All rounder potato(es) : 6 whole
  • Stick(s) of celery : 3 whole
  • Onion(s) : 3 whole
  • Thyme sprig(s) : 3 whole
  • Garlic clove(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 30 ml
  • Water : 500 ml
  • For the garnish(es)
  • Chive(s) : 0.25 bunch
Method
  • 1. FOR THE VEGETABLES

    Finely dice the potato, leek, onions, garlic and celery.

    Heat up a saucepan and add the sunflower oil. After 1 minute add the celery, onions, garlic, and the leeks. Sweat the vegetables until transparent and then add the whole thyme sprigs. Cook for a further two minutes and add the potatoes. Cover the mixture with the water. Place a lid on top of the pan, reduce the heat and cook for 15 minutes.

    When the mixture is ready, remove the pan from the heat and allow to settle for 5 minutes.

    Remove the thyme sprigs and blitz in the blender until its a smooth mixture. Return the mixture to a pan and put back on the heat. Add the seasoning

  • 2. FOR THE GARNISH

    Finely chop the chives and sprinkle on top of the soup when serving.

Chef's tip

«Some people pass the soup through a sieve, however if you blitz the soup for longer it is not needed as the mixture will be smoother and have no lumps.»

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