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