Prep: 10 Minutes: Cooking time: 30 Minutes: Serves 6
Ingredients:
4 Large Leeks Finely Chopped
4 Medium Red Potatoes Peeled and Diced
1 Medium Onion Finely Chopped
3 tbsp Butter or Vegan Butter
3 Big Cloves Garlic Peeled and Smashed
5 Sprigs of Fresh Thyme
2 Pints Water
2 Vegetable Stock Cubes
150ml Double Cream
1½ tsp Black Pepper Powder
Salt to taste
Method:
Split and wash the leeks in half lengthways, and slice them quite finely, just the leek's white and light green parts.
Melt the butter in a large pan over medium heat. Add the leeks, onions, garlic, thyme, and ¼ tsp salt, and cook for 5 minutes until soft, stirring continuously.
Add the potatoes and cook for 5 minutes. Then add the water, vegetable stock cubes, salt, and pepper, bring to a boil, and simmer on low heat for 15 minutes or until the potatoes are very soft.
Cool the soup and discard the thyme sprigs. Add the soup to a blender and blend until smooth. Strain the soup using a strainer and pour it back into the pan.
Heat the soup; add the double cream once hot and simmer on low heat for 5 minutes.
Garnish with chives and a swirl of cream, and enjoy hot.
NB: If vegan, use Vegan Butter Instead and alternative for Double Cream (Cashew Heavy Cream).
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