Leek & Potato Soup

• Leek(3)
• Potato(700 g)
• Garlic(2 cloves)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• Vegetable Broth(900 ml)
• Heavy cream(120 ml)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(8 slices)

Method

1. 1

   Trim the roots and dark green tops from {Leek}, then halve and slice them well. Peel and chop {Potato} into chunks, and finely chop {Garlic}.

   ~10 min

2. 2

   Melt {Butter} with {Olive oil} in a large pot over medium heat. Add {Leek}, {Garlic}, {Thyme}, {Salt}, and {Black pepper}. Cook, stirring often, until the leeks are very soft but not browned, about 8 minutes.

   ~8 min

3. 3

   Add {Potato}, {Vegetable Stock}, and {Bay leaf}. Bring to a boil, then lower the heat and simmer until the potatoes are completely tender, 15 minutes.

   ~15 min

4. 4

   Discard the {Bay leaf}, then blend the soup until smooth. Stir in {Heavy cream} and warm through for 2 minutes. If needed, loosen with a splash of water until the soup is thick but pourable.

   ~2 min

5. 5

   Toast {Bread} until golden and crisp, then cut into soldiers. Ladle the soup into bowls and serve with the toast alongside for dipping.

   ~0 min