A Hug in a mug kind of soup, this could not be simpler to whip up, very inexpensive too. The addition of toasted almond flakes is optional, but does add a nice little crunch. This is crying out to be served with warm crusty bread. It’s an absolute classic so I haven’t messed around with it really.
600g leeks sliced discarding darker green ends
500g potatoes peeled and chopped into 1 cm dices approx.
1 litre vegetable stock
1 garlic clove crushed
5 sprigs of thyme
Salt and pepper
A little oat cream to finish (optional)
½ cup toasted flaked almonds
In a large saucepan, add 500gs of the leeks along with 2 tbsp. light oil and 3 sprigs of thyme. Cook on a low heat until they are very lightly coloured and soft and sweet.
Add in the chopped potatoes and give it a good stir, followed by the garlic glove and cook for a further minute.
Pour in the vegetable stock and bring to a simmer, reduce the heat to low and cook for about 5-10minutes until the potatoes are soft and cooked through.
Meanwhile, In a small frying pan add the remaining sliced leeks, with 1 tbsp. of oil, cook down again until soft and sweet. Once done turn off the heat and set aside until you’re ready to serve.
When the potatoes have cooked, fish out the thyme springs and discard.
Pour the contents into a high powered blender or use a stick blender, blitz for a good few minutes until silky smooth.
Return to the pan and taste for seasoning, it will need a good grind of pepper and a little salt. Cover with a lid and keep on a very low heat.
When you’re ready to serve, add the toasted almond flakes to the remaining leeks and stir through with a pinch of salt and pepper, add the leaves from the remaining 2 thyme sprigs. Turn the heat on low to gently warm everything through for a minute or so.
Serve the soup in bowls, with a little drizzle of oat or other non-dairy cream, place some leeks and almonds on top and a little drizzle of extra virgin olive oil if you like. Crusty bread for dunking, essential