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Leek and Potato Soup Loaded with Garlic and Thyme
Irene Muller
A refreshing crisp leek and potato soup that will titillate your tastebuds filled with delightfully cheesy croutons.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer
Cuisine
Global
Servings
3
Ingredients
2
cups
onions roughly chopped
4
cups
leeks roughly chopped
2
cups
potatoes diced
3
heads
garlic roughly chopped
2
cups
chicken stock
2
tbsp
dried thyme
2 - 3
tbsp
flat-leaf parsley roughly chopped
2
tbsp
black pepper crushed
1
cup
cream
3
tbsp
olive oil
salt to taste
croutons
3
slices
bread diced
1
tsp
sea salt
2
tsp
black pepper crushed
2
tbsp
olive oil
Parmesan cheese (optional)
Instructions
Place a heavy-based saucepan on medium heat then add the olive oil and add in the onions, make sure they do not burn.
In another 3-4 minutes add the leeks and wait for them to soften then add garlic, thyme, and salt to taste.
Give it a good mix, add the stock, and then 4 to 6 cups of hot water, let this simmer over medium heat, until the potatoes are completely cooked.
Insert a stick blender and blend this to a smooth puree and let it gently simmer over medium heat then add the cream, pepper, and parsley.
Cook for 5-6 minutes then remove from heat.
Croutons
Add olive oil in a skillet on medium heat, then add the olive oil and the bread.
Keep sautéing until they are well browned then season with salt and pepper, mix well, sprinkle cheese (optional) and remove from heat.
Serve this delicious, warming Italian garlic soup topped with the croutons, garnished with some cream, parley, or thyme and pepper.
Keyword
Garlic, Leek, Potatoes, Thyme