Ingredients
· 1 large knob of butter
· 2 leeks, washed and chopped
· 1 large onion, peeled and chopped
· 4 medium potatoes, peeled and chopped
· 1.5 pints vegetable stock
· Fresh thyme & parsley
Method
Melt the butter in a large saucepan on a medium heat. Add the onions first and cook for about 5 minutes so that they begin to soften. Add the leeks and cook for another 5 minutes.
Stir in the potato chunks and coat well in the leek and onion mixture.
Pour the vegetable stock into the saucepan, stir. Add some fresh thyme leaves. Cover the saucepan and bring the contents to a slow simmer. Simmer for 30 minutes.
After 30 minutes turn off the heat and allow to cool slightly before blending with a stick blender.
Serve with fresh parsley & oodles of white pepper – which is my preference. Apparently this carb-full soup is best enjoyed with a doorstep of fresh buttered batch but honestly I find it filling enough.
Thrifty Tasty Bites
