Potato & Leek Soup
Directions
- 1Chop the potatoes, leek, shallot, and garlic.
- 2Fry the leeks, garlic, and shallot in olive oil until fragrant.
- 3Add the chopped potatoes to the pan and cover with water.
- 4Add bay leaf and fresh thyme to the mixture.
- 5Add chicken powder, marjoram, and herbs de Provence.
- 6Simmer until potatoes are soft.
- 7Add everything to a blender and blitz until smooth.
- 8Pour the blended mixture back into the saucepan.
- 9Add soy milk.
- 10Add soy cream.
- 11Season with white pepper and salt.
- 12Serve, garnish with fresh chives, olive oil, and black pepper.
Ingredients
- 2 potato
- 1 leek
- 1 shallot
- 2 cloves garlic
- 1 cup water
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tsp chicken powder
- 1 tsp marjoram
- 1 tsp herbs de Provence
- 1 cup soy milk
- 2 tbsp soy cream
- 1 pinch white pepper
- 1 pinch salt
- 1 tbsp fresh chives
- 1 tbsp olive oil
Equipment
knifecutting boardstainless steel traysaucepanwooden spoonblender
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