This soup is very light and healthy, but still creamy and full of taste. It’s perfect for warming up after a cold winter day and it naturally helps our body against seasonal illnesses: the potato is rich in vitamins and the leek has detoxifying properties.
Did you know? The Celts were already cultivating leeks as early as three thousand years ago – and the Romans considered them to be aphrodisiac.
Serves: 2 | Preparation time: 10 mins | Cooking time: 20-25 mins
- Fresh goat cheese: 60 g
- Butter, unsalted: 30 g
- Potatoes, small-sized: 3
- White onions, small-sized: 1
- Leeks: 1
- Thyme, fresh: 1 sprig
- Vegetable broth: as needed
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Dice the onion and stir fry it in the pan along with the oil, the butter and the thyme.
Remove the green part of the leek and cut the remaining white part into thin slices. Dice the potatoes in small cubes and add both the leek and the potatoes to the pan. Stir fry the vegetables for a few minutes before pouring in some stock; stir thoroughly, cover with a lid and let simmer on medium heat for at least 10 minutes or until the potatoes are soft and cooked through.
Transfer the content of the pan in a food processor and remove the thyme. Blend the vegetables together until the mixture has a smooth and velvety texture, leaving some potatoes whole to give the soup a bit of a bite. You can also use a hand blender directly in the pan but be careful to not scratch the pan itself.
Tip: You can use store-bought vegetable broth, or you can make it at home by simply boiling together an onion, some celery, a carrot and the green part of the leek that you will not be using for the soup. You can find out more on how to use green leek leaves in this article: How To Use The Dark Green Part of Leeks
Mix the cheese into the soup and season to taste. If you prefer a thicker soup, simply leave it to cook a bit longer on low heat and without the lid.
Serve the soup hot with a drizzle of olive oil and some freshly ground black pepper.