Ingredients

The following ingredients have 4 Servings
  • 4 cups Leeks (chopped)
  • 4 cups Potatoes ((3 large) chopped)
  • 2 tbsp Olive oil
  • 1 small Onion (chopped)
  • 2 large Garlic cloves (minced)
  • 2 Bay leaves
  • 2 cups Stock (vegetable or chicken)
  • 1 cup Milk (whole (full-fat) )
  • 1 tbsp Cornstarch
  • 1 tbsp Thyme

Instruction

  • Prep veggies - Wash the leeks thoroughly and chop them roughly using a cutting board and utility knife. Peel, wash, and cut potatoes into small chunks using a chef's knife
  • Saute - In a soup pot or stockpot over medium heat add the olive oil. Saute the onions and garlic until translucent. Then, add the bay leave and thyme followed by the potatoes and leeks. Saute for 2 minutes more.
  • Simmer - Add the stock and season with salt and pepper. Simmer for 8 to 10 minutes or until the potatoes are tender.
  • Blend - Using a hand mixer blend everything to a smooth puree. Taste and adjust seasoning. Caution - If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
  • Milk - Combine cornstarch and milk, then add it to the soup. Simmer but do not bring it to a boil. Turn the heat off. Pro tip - the cornstarch prevents the milk from curdling) 
  • Serve with a dab of butter or a dollop of sour cream. I like to serve topped with a teaspoon of pesto.