Creamy Potato Leek Soup

Large pot, Immersion blender (or blender/food processor), Wooden spoon/spatula

10 minutes

35 minutes

French

Potato Leek Soup, Creamy, Comforting, Easy

Main Course

Simmering

Vegetarian

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2 tablespoons of butter

1 leek, thinly sliced

2 cloves of garlic, minced

2 large potatoes, peeled and diced into small cubes

1 teaspoon of dried thyme leaves

1 litre of vegetable stock or chicken stock

½ cup of cream or milk

Salt and pepper to taste

In a large pot over medium heat, melt the butter. Add the leek and garlic and cook for 5 minutes until softened.

Add the potatoes, thyme leaves and stock to the pot. Bring to a boil then reduce heat to low and simmer for 15 minutes until the potatoes are tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer the soup in batches to a blender or food processor and blend until smooth.

Return the soup to the pot over low heat and stir in cream or milk until combined. Season with salt and pepper to taste. Simmer for 5 minutes then serve warm with crusty bread or croutons if desired.

Calories – 250; Fat – 10g; Carbohydrates – 30g; Protein – 8g

This creamy Potato Leek Soup is a delicious French dish that is easy to make in just 30 minutes! It’s packed with flavor from leeks, garlic, thyme leaves and cream or milk for added richness! Enjoy this comforting meal on its own or with crusty bread or croutons!

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The region of Toulouse is known for its cassoulet, a hearty stew made with white beans and meat.