Potato and Leek Soup

Name: Potato and Leek Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 10 (800 g) small potatoes; 4 Leeks; 1 Tbsp (30 g) Butter; 2 cups (480 ml) water; 1-2 branches fresh thyme; 1/2 tsp salt, more to taste; 2 cups (480 ml) Milk

Jenni @cook_2624030

Dublin, Ireland

One of our favorite soups. It's hearty, creamy and warm, and you only need a few ingredients. This goes well with fish (some times I even put some fish in the soup like chowder!).

Jenni @cook_2624030

Dublin, Ireland

One of our favorite soups. It's hearty, creamy and warm, and you only need a few ingredients. This goes well with fish (some times I even put some fish in the soup like chowder!).

Saved

Ingredients

40 mins

4 servings

10 (800 g)small potatoes
4Leeks
1 Tbsp (30 g)Butter
2 cups (480 ml)water
1-2 branchesfresh thyme
1/2 tspsalt, more to taste
2 cups (480 ml)Milk

Saved

Steps

40 mins

1

Peel the potatoes and cut into quarters. Cut the white parts of the leeks into about 1 cm pieces.
2

Melt butter in a pot and saute the leeks until they start to get soft. Sautéing them helps bring out the flavor!
3

Add the potatoes, salt, water and thyme. Bring to a boil then turn heat to low. Let simmer for about 20 minutes.
4

Once the potatoes are soft, add the milk and cook on low for another 5 minutes.Once the potatoes are soft, add the milk and cook on low for another 5 minutes.
5

Add more salt to taste and serve.