It’s getting cold. And when it’s cold, we need something warm. So I thought about thick soup. This recipe I chose because I had leek that was sadly looking at me from the fridge, and other ingredients I had on hand. And preperation like almost in all my recipes – easy and quick. But when I tasted this soup I understood that there is something really special – I liked the thyme very very much. Even my hubby agreed with me. So this soup was added to our favourite soup recipes.

(3-4 servings)

~500 g potatoes

2 large leeks (white and light green parts chopped – should yield about 250 g)

2 cloves garlic

2 tblsps butter

1/2 tsp dried thyme

~800 ml water

1 1/2 tsp fine salt or to taste

freshly ground black pepper

Chop the garlic and leeks. Peel and cube the potatoes. Place a large, heavy saucepan over medium heat, add the butter and allow it to melt. Add the garlic and leeks to the pan, sauté over medium low heat until soft, about 5-7 minutes. Add the potatoes, thyme and salt, toss with the leeks and add the water, enough to cover the veggies. Increase the heat to medium, bring to a boil, then reduce the heat and simmer for about 30 minutes or until the potatoes break up easily when pressed with the back of a wooden spoon. Remove from the heat, blend, taste for salt and add more if you like, along with a few twists of black pepper. The soup will be quite thick, so thin it with additional water or with milk if you like and gently reheat.

Source: The Daily Spud