Leek and Potato Soup

Prep: 10 Minutes: Cooking time: 30 Minutes: Serves 6 Ingredients: 4 Large Leeks Finely Chopped 4 Medium Red Potatoes Peeled and Diced 1 Medium Onion Finely Chopped 3 tbsp Butter or Vegan Butter 3 Big Cloves Garlic Peeled and Smashed 5 Sprigs of Fresh Thyme 2 Pints Water 2 Vegetable Stock Cubes 150ml Double Cream 1½ tsp Black Pepper Powder Salt to taste

Method:

1. Split and wash the leeks in half lengthways, and slice them quite finely, just the leek's white and light green parts.

2. Melt the butter in a large pan over medium heat. Add the leeks, onions, garlic, thyme, and ¼ tsp salt, and cook for 5 minutes until soft, stirring continuously.

3. Add the potatoes and cook for 5 minutes. Then add the water, vegetable stock cubes, salt, and pepper, bring to a boil, and simmer on low heat for 15 minutes or until the potatoes are very soft.

4. Cool the soup and discard the thyme sprigs. Add the soup to a blender and blend until smooth. Strain the soup using a strainer and pour it back into the pan.

5. Heat the soup; add the double cream once hot and simmer on low heat for 5 minutes.

• Garnish with chives and a swirl of cream, and enjoy hot.

NB: If vegan, use Vegan Butter Instead and alternative for Double Cream (Cashew Heavy Cream).

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Leek and Potato Soup | The Rasoi Recipes