LEEK & POTATO SOUP
Serves 6, ready in 30 minutes
This isn’t probably the recipe you would expect from someone who cooks Albanian and Mediterranean dishes but this just sings to my Scottish roots and uses one of my favourite ingredients to cook with when I’m in Albania in the winter months- leeks!
Creamy, silken leeks and potatoes elevated with a hint of thyme. It couldn’t be more simple or more delicious!
INGREDIENTS
500g leeks, chopped
500g white potatoes, peeled & chopped
1 onion, finely chopped
Small handful of thyme, remove the leaves from one stem and keep the rest whole
2 bay leaves
150ml double cream
1.5l vegetable stock
Generous knob of butter
Salt & Pepper
METHOD
Melt the butter in a large soup pan and fry off the onions and leeks until soft.
Add the potatoes and the thyme leaves and cook for a further few minutes.
Add your stock, bay leaves, remaining whole thyme stems and season well.
Simmer on a low heat for 10 minutes.
Remove the soup from the heat and remove the bay leaves and thyme stems.
Blend with a hand-held blender until smooth.
Finally, stir the double cream into the soup before serving.