- 3 large leeks (about 3 cups chopped)
- 3 tbs olive oil
- 1 litre of liquid chicken stock 1kg of peeled potatoes
- 1⁄4 cup fresh parsley
- 1 bay leaf
- Dried chilli flakes (optional)
- Pinch of pepper
- 2 sprigs of thyme or 1⁄2 tsp of dried thyme
Slice the leeks down the middle and rinse well under running water.
Now slice the white and light green part of the leeks. Heat a large pot on medium heat and add the oil and then the leeks. Cover the leeks and turn heat to low and cook gently for 10 minutes. They should sweat not brown. Now, add the potatoes, bay leaf, thyme and broth. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cook for 20 minutes or until potatoes are cooked through.
Remove bay leaf and thyme sprigs, then blend using a stick blender. Serve the soup topped with parsley and crusty bread on the side. (Mum and Dad might like a sprinkle of chilli)