Leek and potato soup
A thick, velvety leek and potato soup made with olive oil instead of cream. One pot, 50 minutes, vegan and gluten-free.
Ingredients
- 3 medium leeks about 450 g trimmed, white and light green parts
- 4 tbsp extra virgin olive oil 54 g: 3 for cooking, 1 to finish
- 1 medium onion about 110 g, chopped
- 2 cloves garlic 6 g, sliced
- 600 g floury potatoes peeled and cut into 2 cm cubes
- 1.1 litres water or vegetable stock 4 1/2 cups
- 1 bay leaf and a few sprigs of thyme or 1/2 tsp dried thyme
- 1 tsp fine salt 5 g, less if you use stock
- Black pepper
- To serve: chopped chives or parsley a squeeze of lemon (optional)
Instructions
- Clean the leeks: cut off the dark green tops and the root, halve them lengthways and rinse under running water, fanning the layers to wash out any grit. Slice into 1 cm half-moons.
- Warm 3 tbsp olive oil in a large pot over medium-low heat. Add the leeks, onion and a pinch of salt, cover and let them soften for 10-12 minutes, stirring a couple of times. They should be soft and glossy, not browned.
- Add the garlic and cook for 1 minute more.
- Add the potatoes, water, bay leaf, thyme and the rest of the salt. Bring to the boil, then simmer partly covered for about 20 minutes, until a potato cube crushes easily against the side of the pot.
- Take out the bay leaf and thyme stalks. Blend with a stick blender in short bursts until smooth. Stop as soon as it is smooth: overworked potatoes turn gluey.
- Loosen with a little hot water if it is too thick, season with pepper and more salt if needed. Ladle into bowls, drizzle the last tablespoon of olive oil over the four bowls and finish with chives and a few drops of lemon.