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Potato and leek soup

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Ingredients

  • Leeks 2-1/2 lbs (roughly 1 kg plus one extra stalk)
  • Bay leaves 2
  • Thyme 4 large sprigs
  • Sage 4 large sprigs
  • Parsley 4 large sprigs
  • Celery leaves 1 large handful (optional)
  • Butter 4 Tbsp., (60 g)
  • Garlic 2 cloves, peeled and thinly sliced
  • Vegetable stock 8 cups (1.5 liters)
  • Salt & pepper
  • Potatoes 1-3/4 lbs. (800 g), halved and sliced thinly
  • Cream

Instructions

  • Trim the dark green parts of the leek. Peel off and discard the uppermost layer. Slice the leek in half and rinse away any dirt. Chop into thin slices.
  • Place all of your fresh sprigs and leaves into a cheesecloth and tie together. Or, an even better idea, use a bouquet garni (an already prepared combination of dried soup herbs in a little pouch or tied together with a kitchen string).
  • Melt the butter in a large pan (this makes a lot of soup). Stir in the leeks and cook until soft and “dark golden brown”, 10-15 minutes.
  • Stir in the garlic for the last 3 minutes.
  • Add the vegetable stock and the herbs. Season with salt and pepper. Bring to a boil and then reduce heat and simmer 5 minutes.
  • Add potatoes and simmer until the potatoes are tender, requiring up to 45 minutes.
  • Taste and adjust seasoning.
  • Decorate with parsley and serve with a small amount of cream.