Super Easy Potatoes and Leek Soup

Name: Super Easy Potatoes and Leek Soup
Yield: 6 Servings
Ingredients: Leek: 1; Potatoes: 5-6; chicken stock: 1 Quart; Bay leaves: 1; Thyme: 5-6 Sprigs; Butter: 4 Tbsp; Garlic: 4 Cloves; Salt: 1.5 Tbsp; Black Pepper: 1 Tsp; Heavy Cream

Features:

Cuisine:

French

Serves 6
Easy

Ingredients

1 Leek
1 massive leek
5-6 Potatoes
1 Quart chicken stock
Or Vegetable stock for a vegetarian soup
1 Bay leaves
5-6 Sprigs Thyme
4 Tbsp Butter
4 Cloves Garlic
1.5 Tbsp Salt
1 Tsp Black Pepper
Heavy Cream
For garnishing

Directions

One More Recipe For This Underrated Veggie!

It started to get cold over here so we thought we should make something with leeks. I’m not sure why but winter calls for recipes with leek and since we already had some potatoes and chicken stock we decided to make a soup!

If you’re efficient in the kitchen (And you should always try to be) you will definitely have it served in half an hour. That’s really impressive for a soup made from scratch.

I make it as a dinner or as one of the sides. My wife prefers it for lunch though.

Notes:

If you want to limit your calories you can change the butter for olive oil and not add the cream. Though I give it as an option I think that cream adds so much flavour and really connects all the ingredients of the soup. Enjoy!
You can easily swap the chicken stock for a vegetable one. This will also change the flavour but it will still be very tasty.
I often make my own chicken stock. If you don’t have time or lacking the valuable “fridge space” to store it after then I recommend buying a good unsalted chicken stock. Try to find a product with as less ingredients as possible.
If you want to make the soup even smoother then pass it through a dense colander after blending it.

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Steps

1 Done 5-10 Minutes	vegetable preparation Cut off end of leek. Split the stalk lengthwise. Rinse and remove dirt. Cut the white part to small pieces. Peel and dice potatoes into 1/2 inch cubes. Chop garlic.
2 Done 20 Minutes	Melt butter in large stockpot. Add garlic and leek and let it sweat for 5 minutes on medium heat. Add potatoes and season with salt and pepper. Stir Add chicken stock, bay leaf & thyme and bring to a boil. Reduce heat to simmer. Continue cooking till potatoes are soft.
3 Done 3 Minutes	Blending the Soup Remove from heat and remove bay leaf and thyme sprigs (it's ok if the thyme leaves are still in the soup). Blend soup in a hand blender. serve immediately with heavy cream or grated parmesan.