I usually don’t like posting same kind of recipes one after another. And I just posted another soup recipe on Monday. But this soup is too good not to share immediately. Besides, the other recipe I was planning to post turned out to be not so good yet, so here we are.
Today’s soup recipe is a wonderful combination of leeks and potatoes with a touch of thyme. It has some milk in it, and I also add a bit of yogurt while eating, so it’s not vegan; but using non-dairy milk (and yogurt) you can very easily turn it into a vegan soup if you want.
This is a nice, chunky soup. As usual, it won my heart with all its chunky pieces. The amount of water in it is not too much so it’s kind of a bridge between a thin soup and a solid vegetable meal.
Apart from a bit of chopping, it is very easy to make the soup. That’s why especially in cool autumn days or cold winter ones, you can easily cook it fast and warm yourself. It is definitely a hearty soup.
I used dried thyme because that’s why I always have at home, but if you happen to have fresh thyme, you can perfectly use that instead. While serving, you have 3 options: a. keep the soup as it is, b. serve with a bit of cream, c. add a nice dollop of yogurt. I do the third one since I love yogurt with basically anything and everything.
I hope you give this soup a try and love it as much as I do – and add it to your regular must have soups!
Difficulty: ★☆☆ (Easy)
Printable PDF-recipe (no photos)
2 tbsp olive oil
900 gr. leeks (about 2 big leeks), chopped finely, including green parts as much as possible
2 tsp dried thyme
450 gr. potatoes (about 4-5 medium size), diced in medium size bites
1 lt. (or 4 cups) water in room temperature
3 dl (or 1 1/4 cups) milk in room temperature
salt and pepper to taste
To serve (optional):
1. In a large pan suitable for soup, put olive oil on medium high heat and let it warm for half a minute. Add leeks and thyme and give it a little stir. Pour just a very little bit of 1 lt water you prepared for the soup to make sure the leeks do not stick to the bottom of the pan. Cover the lid ajar and let the leeks cook to soften for 4-5 minutes.
2. Add potatoes and stir. Pour the remaining water. Cover the lid ajar and let the soup boil. When it boils, turn the heat to medium and continue cooking for about 10-15 minutes, until potatoes are soft.
3. Add milk, salt and pepper and stir. Turn the heat low, cover the lid ajar and let it cook for 5 more minutes stirring frequently. When the soup is fully cooked, take away from the heat, cover the lid completely and let it rest for 5 minutes at least before serving. Enjoy with cream or a dollop of yogurt, or just enjoy it as it is.
I love your recipe, and do my own version of a leek and potato, with no milk, and I use a vegetable stock. Instead of Thyme I use bay leaves (one of my fav) and to compliment the leeks, I also add onion and garlic.
Your version sounds delicious too!
Thank you. ☺️
Feels like fall today and this would be so perfect for lunch.