"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."
Creamy Leek and Potato Soup
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- Recipe Card
Prep time: 20mins
Cook time: 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 8 cup beef stock
- 5 ounce russet potatoes
- 6 ounce large leeks
- 1 bay leaf
- 2 tsp finely chopped fresh thyme
- 1 cup greek yogurt
- Salt and pepper to taste
Method
Step 1
In a large pot, combine stock, peeled potatoes, bay leaf, and thyme.
Step 2
Bring to boil and reduce to simmer for 20 minutes.
Step 3
Add the chopped leeks and continue to simmer for 5 minutes.
Step 4
Remove the bay leaf and turn off the gas.
Step 5
Using an immersion blender, blend until smooth.
Step 6
Mix in Greek yogurt, mix well until fully combined.
Step 7
Season with salt and pepper.
Step 8
Serve with a slice of French bread and a bottle of rosé wine.