Leek And Potato Soup
You can leave this soup thick as I have done, or add some cream to loosen it up
Makes enough for: 6 people
Ingredients
- 15 mls olive oil
- 1 small onion, peeled and finely diced
- 345 g baby leeks, white and light green part only, trimmed and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 4 sprigs thyme, leaves picked, plus extra to garnish
- 1.5 l vegetable stock
- 1 kg potatoes, thickly diced *
- 2 bay leaves
- 90 g mascarpone
- salt and freshly ground black pepper to season
Method
- Place the oil into a large pot ad heat over a medium temperature
- Add the onion and leeks and sauté until soft
- Add the garlic and sauté until soft
- Add the thyme leaves and stir to combine
- Leave to cook until fragrant and then add the stock, potatoes and bay leaves
- Increase the temperature, bring to the boil and then cover and leave to simmer for 30 minutes
- Turn the heat off, remove the bay leaves and leave to cool slightly
- Add the mascarpone and blend with a stick blender until smooth **
- Season to taste and serve hot with thyme leaves to garnish ***
Notes
* I don't peel my potatoes, but you can if you wish. Or you can sieve the soup after blending.
** If you want the soup thinner you can add some cream or stock.
*** The soup can also be served cold with croutons.
** If you want the soup thinner you can add some cream or stock.
*** The soup can also be served cold with croutons.