Ingredients
1 ½ tbsp unsalted butter
2 or 3 leeks, white and light green parts
3 cloves garlic
6 potatoes
1 chicken/vegetable soup cube
1/4 tsp ground black pepper
salt to taste
1 sprig fresh thyme, Bay leaf If available
1 cup heavy cream/Milk (optional)
Chives, finely chopped (optional) for topping
Method
Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit that is tucked inside. Then slice finely, peel and crush the garlic. Wash, peel and chop the potatoes.
Melt the butter over medium heat in a large pan. Add leeks and garlic and cook, stirring regularly, until soft and cooked, about 10 minutes. Do not brown.
Add the potatoes, stock cube 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 soft.
At this point you can add heavy cream or milk and bring to a simmer. (I did not put cream or milk). Then purée the soup with a bar mix or a liquidizer. Taste and adjust seasoning with salt and pepper. I always strain my soup so that you dont find strands of leek whilst consuming.
NB: If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with chives if you like.
Also note if you use more of the white and light green parts of the leek your soup is lighter. My soup is darker since I used more of the dark green part of the leek.
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