Potato and leek soup

Easy to cook with ingredients from your regular kitchen pantry. Potato and leek soup is creamy, rich, and tastes sublime. Add herbs like thyme and parsley to bring out the best these veggies offer. A one-pot solution for those busy weekdays to avoid takeaways. 

I prefer keeping the veggies cooked and pureed. When it is time for dinner, I adjust the consistency and seasoning before serving. It is slowly getting warmer, but there is a slight chill at night. A warm bowl of soup is still the best thing one can ask for.

I prefer keeping the consistency thick for this soup. Add cheese to get more depth in flavor.

Pair it with some bread and serve warm. Garnish with fresh thyme and a drizzle of olive oil.

I love the soup not just for its taste but also for its aesthetics. Beautiful texture in white. Anything in white looks beautiful. The soup becomes a canvas, and you can style it to create a piece of art. 

Crushed black pepper, herbs, oil, croutons, etc., so many options to choose from. Make this soup, and let me know what ingredient you prefer as garnish.

Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
Serves: 2-3

Ingredients

• Potato 2 (medium)
• Leek 1
• Thyme few sprigs
• Onion 1
• Garlic 4-5 cloves
• Olive oil
• Chicken or vegetable broth, one cube dissolved in a cup of water
• Butter 1 tbsp
• Black pepper
• Cream 2 tbsp

Method

1. Heat some olive oil and add butter. Add garlic and onion, and let them soften.
2. Add the potatoes, leek, and thyme leaves. Mix well and let them caramelize slightly on edge.
3. Pour stock and bring everything to a boil. Cover and cook for some time.
4. Once everything gets cooked, blend into a fine puree.
5. Adjust the consistency and finish off with some cream. Serve and garnish with black pepper, olive oil, and fresh thyme.