Leek and Potato Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• In a large saucepan, add 500gs of the leeks along with 2 tbsp. light oil and 3 sprigs of thyme. Cook on a low heat until they are very lightly coloured and soft and sweet.
• Add in the chopped potatoes and give it a good stir, followed by the garlic glove and cook for a further minute.
• Pour in the vegetable stock and bring to a simmer, reduce the heat to low and cook for about 5-10minutes until the potatoes are soft and cooked through.
• Meanwhile, In a small frying pan add the remaining sliced leeks, with 1 tbsp. of oil, cook down again until soft and sweet. Once done turn off the heat and set aside until you’re ready to serve.
• When the potatoes have cooked, fish out the thyme springs and discard.
• Pour the contents into a high powered blender or use a stick blender, blitz for a good few minutes until silky smooth.
• Return to the pan and taste for seasoning, it will need a good grind of pepper and a little salt. Cover with a lid and keep on a very low heat.