Leek and Potato Soup (No Cream)

Step 1

Thinly slice the leeks then place in a colander and run under water to remove any dirt hidden between the leaves.

Step 2

Warm the oil in a large pot over a medium-low heat. Add the leeks and garlic cook about five minutes to soften the leaves.

Step 3

Add the diced potatoes, stock, thyme and bay leaves to the pot. Mix everything together.

Step 4

Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes are very soft. Fish out the bay leaves from the pot and discard.

Step 5

Use an immersion blender to puree the soup until it becomes creamy. Alternatively, you can transfer the soup to a regular blender or food processor if you don't own an immersion blender. Note: If you blend this in a blender or food processor - blend the soup in batches only filling the blender halfway full at most. You must be careful not to overfill the blender or the heat and pressure force the lid off. Also make sure to open the lid away from your face so the steam doesn't hit you.

Step 6

Season with additional salt if it needs it and top with freshly grated black pepper and serve.