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Ingredients
- 3 Tbsp. extra virgin olive oil
- 2 leeks, roughly chopped (make sure you rinse them well to remove any grit!)
- 4 large yukon gold potatoes, roughly chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 4 sprigs fresh thyme, plus extra for garnish
- 2 cups vegetable stock
- 1 cup milk
- (optional) 2 Tbsp. heavy cream, for garnish
Details
Preparation time 15mins
Cooking time 45mins
Adapted from lifeasastrawberry.com
Preparation
Step 1
Instructions
In a large saucepan or pot, heat olive oil over medium heat.
When oil is hot, add leeks, potatoes, garlic, salt and pepper. Sauté, stirring occasionally, for 3-5 minutes or until leeks have softened.
Add vegetable stock to pot and stir to combine.
Strip leaves from thyme sprigs and add to pot. Stir to combine.
Bring soup to a simmer and cook for 15-20 minutes until potatoes are cooked through and easily pierced with a fork.
Add milk to soup and stir to combine.
Remove soup from heat and puree with an immersion blender until smooth. Taste and add seasoning if necessary.
Dish soup into serving bowls and garnish with extra thyme leaves and a drizzle of heavy cream (optional). Serve immediately.
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