Easy leek and potato soup
Nothing beats a warming winter soup and this easy leek and potato soup does not disappoint. Using only 6 ingredients, it’s blended into a deliciously smooth soup that soothes the soul. Serve with your favourite buttered bread or with crispy croutons.
Ingredients
Method
Ingredients
- 30g butter
- 2 leeks, sliced
- 2 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 2 sprigs thyme
- 1L vegetable stock
Method
- In a large saucepan, melt the butter with a generous drizzle of oil. Sauté the leek and garlic for 5-10 minutes or until softened.
- Add the potatoes and thyme, then pour in the vegetables stock. Stir to combine then bring to a boil.
- Once boiling, reduce to a simmer, cover and cook for 20-25 minutes or until the potatoes are soft.
- Remove and discard the thyme, then use a stick blender or blender to blend until smooth. Season to taste with salt and pepper.
- Ladle into bowls, then serve and enjoy.
Tips:
- Top your scrumptious soup with a dollop of sour cream, chopped chives or parsley.