Leek and Potato Soup Recipe

 

Ingredients

• 1 tablespoon butter
• 3 leeks bulb only, sliced into rings
• 1 onion sliced
• 5 medium potatoes peeled and thinly sliced
• Salt and pepper
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• 2 bay leaves
• 5 cups chicken broth
• ¼ cup heavy whipping cream
• 2 tablespoons olive oil

 garnish:

• 1 leek thinly sliced
• Green onions thinly sliced

Instructions

Melt the butter in a large stockpot over low heat. Add the leeks, onion and potatoes, cover, and cook for 10 minutes. Season with salt and pepper.

Pour in the chicken broth and spices, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.

Once cooked, remove the bay leaves and purée the soup using a blender or food processor. Let it cool to room temperature, then stir in the cream.

Place the oil into a small fry pan and bring to medium heat. Once the oil is about 180ºC (350°F), add the leek and fry them until crispy. Transfer to a plate lined with a paper towel to drain.

Garnish the soup with the crispy leeks, herbs, cream and green onions. Even crispy bacon would be a great additional garnish!