An all-time classic soup that everyone will love.
Ingredients
- 1 White Onion
- 1 Leek
- 2 Potatoes
- 2 Sprigs Thyme
- 2 Garlic Cloves
- 1 tbs Vegetable Oil
- 1 tbs Butter
- 2 Vegetable Stock Pots
- 200ml Double Cream
- Salt and Pepper
Method
Finely dice the onion and garlic, heat the vegetable oil and butter in a pan and add the onion and garlic, cook for 5 minutes. Slice and wash the leeks. Once the onion and garlic are cooked add the leeks and sweat for a further 5 minutes, add the thyme at the same time as the leeks. Diced the potatoes into 2cm chunks. Once the leeks have cooked for 5 minutes add the potatoes, then cover the vegetables with hot water and add the 2 stock pots. When the potatoes are cooked add the double cream and blend. Season to taste with salt and pepper.
Steve’s Top Tip
Add a few sprigs of tarragon for a deeper flavour and finish with some crunchy croutons.