Potato leek soup
Yeung Man Cooking · ♥ 1.3K likes · 17.6K views · 5 min video
Read about leeks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole leek
- 2–3 pieces garlic
- 1 tbsp dried thyme
- 1 tbsp fennel trimmings
Slice the leek three quarters of the way lengthwise to clean out the trapped dirt; wash and chop.
Chop three small potatoes and the garlic. Rinse the potatoes to remove some excess starch.
Heat olive oil in a large saucepan over medium heat; add the leeks, season with salt and pepper and saute about five minutes.
- 3 whole small potatoes
- olive oil
- salt
- pepper
Add dried thyme and the potatoes, season, and saute five minutes.
Add four cups of vegetable stock and turn up the heat to a boil; season if the stock is unsalted.
Save a few potatoes for garnish; transfer the rest to the blender and blend on high.
- olive oil
Plate the soup and top with the reserved potato, fennel trimmings, fresh cracked pepper and a drizzle of olive oil.