Cosy and comforting potatoes and leek soup with onion, thyme, crushed garlic, chicken stock and milk. This simple classic French soup is creamy, thick and very delicious yet healthy and so easy to make.
Cosy and comforting potatoes and leek soup with onion, thyme, crushed garlic, chicken stock and milk. This simple classic French soup is creamy, thick and very delicious yet healthy and so easy to make.
Yields4 Servings Cook Time20 mins
2 tbsp unsalted butter 1 small yellow onion 3 leeks, stems removed & chopped ¾ tsp fresh thyme 2 large garlic cloves, crushed 2 medium potatoes, pelled & chopped into small chunks 5 cups chicken stock ¾ tsp salt ½ cup milk freshly ground pepper chives, finely chopped olive oil, to drizzle
11) Place the butter in a large saucepan over medium heat. Add in the onion, leeks and thyme and cook until beginning to wilt, about 5 minutes adjust heat so they do not brown. Add in the garlic and cook a further 2-3 minutes.
2) Add in the chopped potatoes and chicken stock. Bring to a boil then cover and cook on low heat for about 15 minutes or until the potatoes are soft. Add in the salt and black pepper and stir.
3) Use a hand held blender to puree the soup until completely smooth, then stir in the milk. Serve the soup in bowls and garnish with chopped chives, a drizzle of olive oil and some ground pepper..
1) Place the butter in a large saucepan over medium heat. Add in the onion, leeks and thyme and cook until beginning to wilt, about 5 minutes adjust heat so they do not brown. Add in the garlic and cook a further 2-3 minutes.
2) Add in the chopped potatoes and chicken stock. Bring to a boil then cover and cook on low heat for about 15 minutes or until the potatoes are soft. Add in the salt and black pepper and stir.
3) Use a hand held blender to puree the soup until completely smooth, then stir in the milk. Serve the soup in bowls and garnish with chopped chives, a drizzle of olive oil and some ground pepper..
Ingredients
Directions
1) Place the butter in a large saucepan over medium heat. Add in the onion, leeks and thyme and cook until beginning to wilt, about 5 minutes adjust heat so they do not brown. Add in the garlic and cook a further 2-3 minutes.
2) Add in the chopped potatoes and chicken stock. Bring to a boil then cover and cook on low heat for about 15 minutes or until the potatoes are soft. Add in the salt and black pepper and stir.
3) Use a hand held blender to puree the soup until completely smooth, then stir in the milk. Serve the soup in bowls and garnish with chopped chives, a drizzle of olive oil and some ground pepper..