Leek and Potato Soup
A soul-warming classic that's both hearty and nourishing: Leek and Potato Soup. This comforting dish encapsulates the essence of homemade goodness, from the earthy sweetness of leeks to the creamy richness of potatoes. Perfect for chilly days or cozy nights in!
Servings: 4
Ingredients
- 3 large leeks (white and light green parts only, washed and cut into pieces)
- 3 tbsps olive oil
- 3-4 garlic cloves, roasted
- 2 tbsp butter
- 2 medium potatoes (russet)
- 4 cups vegetable or chicken broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk or cream (for creamier soup) or any plant-based milk
- 2 tsps thyme
- 1 tsp nutmeg
Instructions
Instructions for Thermomix:
- Trim the root ends and dark green tops from the leeks, then wash them thoroughly under cold water to remove any dirt. Cut the leeks into pieces.
- Peel and chop the potatoes into small chunks.
- In the Thermomix bowl, add the olive oil, butter and chopped leeks. Sauté for 5 minutes at Varoma temperature, speed 1.
- Add the roasted garlic cloves, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the bowl.
- Cook for 20 minutes at 100°C, speed 1.
- Once cooked, blend the soup until smooth. You can adjust the consistency by adding more broth if needed.
- Finally, add milk or cream if desired for a creamier texture and blend again for a few seconds.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.
Instructions for Stovetop:
- Follow the same steps as mentioned above for preparing leeks and potatoes.
- In a large pot, heat the olive oil over medium heat. Add the chopped leeks and butter and sauté until softened, about 5-7 minutes.
- Add the roasted garlic, chopped potatoes, vegetable or chicken broth, salt, pepper, thyme, and nutmeg to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
- Once cooked, use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the blended soup to the pot. If you prefer a creamier texture, stir in the milk or cream.
- Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of cream if desired.