Potato leek soup with thyme
Potato leek soup with thyme is a creamy and comforting dish, featuring the earthiness of potatoes, the sweetness of leeks, and the fragrance of fresh thyme. Perfect for any season, it combines simple ingredients and straightforward techniques to create a hearty meal.
Cook time 30 min
Prep time 10 min
Ingredients:
4 cups potatoes1 cup leek
1 tsp butter
3.50 cups chicken broth
1/2 cup water
3 tsp fresh thyme
1 dash salt
1 dash black pepper
Potato leek soup with thyme is a comforting, flavorful, and creamy dish perfect for any season. Combining the earthiness of potatoes, the subtle sweetness of leeks, and the fragrant notes of fresh thyme, this soup is both wholesome and delicious.
Instructions:
- Peel and dice the potatoes into small, even pieces.
- Slice the leeks, using primarily the white and light green parts.
- Finely chop the fresh thyme.
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes. Be careful not to let them brown.
- Add the diced potatoes to the pot and stir to combine with the leeks.
- Pour in the chicken broth and water, stirring to mix everything well.
- Add the finely chopped thyme, salt, and black pepper.
- Bring the mixture to a gentle boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low and let it simmer for about 20-30 minutes, or until the potatoes are very tender.
- Use an immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Make sure to hold the lid tightly while blending hot liquids.
- Taste the soup and add more salt and pepper if needed.
- Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or a quick twist of black pepper, if desired.
- Serve hot, optionally with crusty bread or a side salad for a complete meal.
Enjoy your hearty and aromatic potato leek soup with thyme, perfect for a cozy meal at home. This versatile soup can be served as a starter or a main course, accompanied by crusty bread or a side salad.
Potato leek soup with thyme FAQ:
Simmer the soup for about 20-30 minutes or until the potatoes are very tender. This ensures the flavors meld and the potatoes cook through.
For a vegetarian option, use vegetable broth instead of chicken broth. You can also use water, but this may result in a less flavorful soup.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.
To achieve a creamy texture, blend the soup using an immersion blender or in batches with a regular blender until smooth. Ensure all potatoes are cooked until very tender for the best results.
Yes, you can use dried thyme as a substitute. Use about 1 teaspoon of dried thyme for every 3 teaspoons of fresh thyme, but add it during the sautéing step to enhance its flavor.
Cooking Tips:
- Choose starchy potatoes like Russets for a creamier texture.
- Thoroughly clean the leeks to remove any grit or dirt hidden between the layers.
- For a richer flavor, you can use homemade chicken broth or vegetable broth.
- If you prefer a smoother texture, use an immersion blender to puree the soup after it has cooked.
- Garnish the soup with additional fresh thyme or a drizzle of cream for an extra touch.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 4.19g
Carbohydrates 20g
Fiber 2.40g
Sugar 1.71g
Fat 0.78g
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