Potato leek soup
A French classic, this creamy potato leek soup is quick, easy, and comforting.
SERVES
3
TO
4
Ingredients
- 3 1/2 tablespoons unsalted butter
- 2 large leeks, finely chopped
- 1/2 teaspoon fresh thyme
- 4 cups Yukon Gold potatoes, peeled and cut into 1.5cm cubes
- 3 cups chicken stock
- 1 cup milk
- 3 teaspoons salt
- Good grind of black pepper
- 1 1/2 cups spinach
- 1 cup double cream, for garnish
- Chilli flakes, for garnish
Directions
- Melt butter on medium heat in a three to four-quart thick-bottomed pot.
- Add your leeks and potatoes and stir until they’re coated in the butter.
- Cover and allow to sit for 15 to 20 minutes.
- Add your stock and milk, salt and pepper, then cover and simmer for about 15 minutes, or until vegetables are soft. Once cooked, allow the soup to cool.
- In a blender or food processor, or with a hand blender, blend the soup until smooth, and then add back to a clean plan.
- Add spinach. Add a drizzle of cream and sprinkle of chilli flakes just before serving. Enjoy!
