Saturday, 20 October 2012

Leek, Potato and thyme Soup

This is my standby soup recipe, deliciously warming and comforting and a great anecdote to when you need the equivalent of a hug in a bowl. Outside its been bashing down with rain and even when it stops raining its raining leaves as autumn is well and truly well under way. Leeks are fairly easy to grow in the garden and even if your yield is disappointing you normally can rescue enough leeks for soup.

  • 3 large potatoes - peeled and chopped in to chunky cubes
  • 3 leeks, cleaned and chopped into rings
  • Vegetable stock about 500ml
  • Thyme - dried or fresh
  • Salt and Pepper
  • Butter
  • Melt the butter in a large saucepan
  • Add the leeks and chopped potato and cook gently until slightly softened
  • Add the thyme and enough vegetable stock to cover
  • Bring to a gentle simmer, cover and cook until the vegetables are tender
  • Now liquidise half the soup ( I use a stick blender), by doing it this way you still retain texture
  • Add more water / stock if too thick and bring back to a simmer
  • Taste and season
  • Delicious served with homemade bread
I am entering this into the Simple and Seasonal challenge hosted this month by franglaiskitchen for Fabulicious Food

And also in Herbs on Saturday October hosted over at Lavender and Lovage 


Karen S Booth said...

A fabulous soup and one of my favourites that you have added thyme to it and that makes is a prerfect herbs on Saturday entry, thanks so much! Karen

Mich - Piece of Cake said...

Sounds like a delicious soup! Love the combination of thyme and potatoes.

ediblethings said...

This is also one of my favourite soups, and a valuable staple in colder weather.

Before I got a stick blender (which was only in July!) I used to mash mine slightly with a potato masher, which also gave it a rustic feel.

I have also used either rosemary or tarragon in this soup, to very good effect

Unknown said...

hi Linzi This is one of my favourites. Nice idea to add thyme a lovely flavour and scent. I shall have to try this as it must give a nice twist on the classic recipe

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