Potato leek soup
Creamy potato leek soup is the perfect easy dinner recipe. So simple yet so delicious served with crusty bread and a drizzle of cream.
- 2 tbsp butter
- 4 large leeks washed, halved and finely sliced
- 6 large potatoes peeled and cubed
- 2 garlic cloves crushed
- 4 cups chicken stock
- 1 bay leaf
- 2 stalks of thyme
- 2 tsp Dijon mustard
- 2/3 cup heavy cream / whipping cream
- salt & pepper to taste
In a pot, fry the leeks in the butter until they are soft.
Add the garlic, thyme and bay and fry for another 30 seconds.
Add the potatoes and stock.
Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
Return to the heat and add the cream and mustard and season to taste. Allow to simmer for 5 minutes.
Serve hot with crusty bread.
Calories: 296kcal | Carbohydrates: 46g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 178mg | Potassium: 816mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24879IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 3mg