Creamy Leek And Potato Soup
"Creamy Leek and Potato Soup is the perfect soup after months of cold weather, spring is a time to indulge in delicate and fresh produce. It’s also a great time to explore new flavors and cooking techniques. Spring season is all about fresh green vegetables and delicate flavors. It’s a refreshing change after the heavier food of the autumn and winter. Leeks can have a strong flavor just like onions if eaten raw. However, if you slice them very thinly they can be an ideal ingredient in a more delicate recipe. Leeks adds depth of flavor to stocks and soups. "
NotesThis leek and potato soup is a classic! Nothing beats a bowl of a delicious, light, and herbaceous leek soup that can be paired with a great bottle of rosé wine. A leek and potato soup that tastes of spring. You can also add different herbs such as — tarragon and thyme to add more flavor to the soup. You can also add a teaspoon of freshly ground nutmeg for an instant kick of spice.
Serves8
Preparation Time20 min
Cooking Time50 min
Cooking MethodSkillet
Ingredients
- 8 cup beef stock
- 5 ounce russet potatoes
- 6 ounce large leeks
- 1 bay leaf
- 2 teaspoon finely chopped fresh thyme
- 1 cup greek yogurt
- Salt and pepper to taste
Instructions
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In a large pot, combine stock, peeled potatoes, bay leaf, and thyme.
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Bring to boil and reduce to simmer for 20 minutes.
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Add the chopped leeks and continue to simmer for 5 minutes.
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Remove the bay leaf and turn off the gas.
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Using an immersion blender, blend until smooth.
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Mix in Greek yogurt, mix well until fully combined.
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Season with salt and pepper.
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Serve with a slice of French bread and a bottle of rosé wine.