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Potato Leek Soup

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

Potato Leek Soup

  • 3 tbs olive oil
  • 5-7 potatoes about 5 cups diced potatoes
  • 3 leeks thoroughly washed and sliced (reserve 1/4 cup to fry)
  • 3 cloves garlic finely minced
  • 2 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp coriander
  • 2 bay leaves
  • fresh squeezed lemon juice 2-3 tbsp (to taste)
  • 4-5 cups water

Almond Cream

  • 1 cup sliced almonds
  • 1 cup water

Instructions
 

Potato soup

  • Add olive oil to heated soup pot. Pan fry leeks over medium heat until soft and slightly brown.
  • Add spices and garlic and cook for 30 minutes, ensuring that garlic does not burn.
  • Add potatoes and bay leaves and cook for about 5 minutes. Cover with water (about 5 cups). Add bay leaves and bring to a boil. Reduce heat and cook until potatoes are tender, about 15 minutes.
  • Remove bay leaves and then add almond cream. Blend with immersion blender until smooth. Adjust seasoning as required, and add lemon juice

Almond Cream

  • Blend in high speed blender until smooth

Crispy Leeks

  • Pan fry with salt until crispy, to use as garnish.
Keyword Potato Leek Soup