Delicious Potato Leek Soup

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It feels like Winter is creeping up on us already. Here in Johannesburg we are definitely experiencing cooler mornings and evenings. This morning I actually wore a light jersey as it was a little nippy outside. I guess it’s time for those comforting soups, like this Delicious Potato Leek Soup, hot chocolate and coziness.

Not everyone loves Winter but I do. Summer makes me anxious but in winter I am chilled, no pun intended. Seriously, I prefer the cooler weather. Although my autoimmune conditions have a field day in Winter, all those aches and pains creeps up on me. But we can’t have it all now, can we.

My 11-year-old, who is not a potato fan, absolutely loves this soup. He usually doesn’t eat much potatoes, apart from my Potato Bake. But he has already requested that I make this Delicious Potato Leek Soup again next week, so that says something.

For this soup you do need a lot of leeks, it’s no point calling it a Potato and Leek soup if we skimp on the leeks. I used 2 huge leeks which added so much flavor to the soup. I also added a few sprigs of thyme, you don’t have to use the exact amount of thyme suggested. Thyme has a beautiful but subtle flavor, i have never had an instance where I’ve used too much thyme. It is my favorite herb and the more the merrier.

I have also used half water and half vegetable stock. That worked fine for me. You can use more stock if you wish. I prefer to use a low sodium stock and if I have the time I make my own.

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Delicious Potato and Leek Soup

Course Main Course

Keyword creamy potato leek soup, potato leek soup, winter soup

Prep Time 20 minutes

Cook Time 45 minutes

Servings 4

Ingredients

• 1 tbsp olive oil
• 1 onion finely chopped
• 2 large leeks chopped
• 2 large cloves garlic chopped
• 5 sprigs thyme
• 2 extra large potatoes 650 gram, cut into cubes
• 3 cups vegetable stock
• 3 cups water
• 1/4 cup fresh cream
• salt
• pepper
• chives (optional)

Instructions

• Wash the leeks thoroughly and slice them. The white and pale green parts only
• Add the oil, onion, garlic, leeks, thyme and bay leaf to a pot. Allow the vegetable to sweat on low heat for about 15 minutes
• Add the potatoes and allow it to cook for a further 2 minutes
• Add the vegetable stock and water. Cover and allow the soup to simmer until the potatoes are soft and tender
• Remove the bay leaf and thyme sprigs. Use a stick blender and blend the soup until smooth. Return to the heat and add the fresh cream. Season with more salt and pepper if required
• Serve with a sprinkle of chives if desired

Notes

1. You can reduce the amount of water depending on how thick you prefer your soup
2. I added fresh cream for a rich and creamy soup, however you can leave out the cream if you prefer
3. The salt from the stock may be enough so go easy when adding salt
4. The leeks I used was really large and when sliced I got about 1&1/2 cups of leek

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