Potato Soup with Leeks and Thyme
⏳ Time
55 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Potato soup with leeks and thyme
Ingredients
- Unsalted butter - 2.8 oz
- Leek - 4 lbs
- Garlic - 2 cloves
- Chicken Broth - 6 cups
- Red potatoes - 28.2 oz
- Fresh Thyme - 0.2 oz
- Bay leaves - 2 pieces
- Salt - 1 teaspoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the white and light green parts of the leek into 1 cm pieces and rinse well in a bowl of water (the green part is not needed). Finely chop the garlic and thyme. Heat the butter over low heat in a heavy-bottomed pot, add the leek and garlic, cover with a lid, and sauté for about 10–15 minutes until the leek is soft.
Step 2
Meanwhile, peel the potatoes and cut them into approximately 1 cm cubes. Pour the broth into the pot, add the potatoes, thyme, bay leaves, and salt. Bring to a boil and cook for 15 minutes — during this time, the potatoes will become soft.
Step 3
Directly in the pot, mash some of the potatoes to thicken the soup. Remove the bay leaves, season with pepper, and serve.
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