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Leek and Potato Soup Loaded with Garlic and Thyme
Irene MullerIrene Muller

Leek and Potato Soup Loaded with Garlic and Thyme

5 from 1 vote
A refreshing crisp leek and potato soup that will titillate your tastebuds filled with delightfully cheesy croutons.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3
Course: Appetizer
Cuisine: Global
Ingredients Method

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)

Method
 

  1. Place a heavy-based saucepan on medium heat then add the olive oil and add in the onions, make sure they do not burn.
  2. In another 3-4 minutes add the leeks and wait for them to soften then add garlic,  thyme, and salt to taste.
  3. 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.
  4. 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.
  5. Cook for 5-6 minutes then remove from heat.
Croutons
  1. Add olive oil in a skillet on medium heat, then add the olive oil and the bread.
  2. Keep sautéing until they are well browned then season with salt and pepper, mix well, sprinkle cheese (optional) and remove from heat.
  3. Serve this delicious, warming Italian garlic soup topped with the croutons,   garnished with some cream, parley, or thyme and pepper.