Leek potato soup

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Step 1

Prepare the Vegetables: Clean and chop the leeks, peel and dice the potatoes and carrots, and finely chop the onion and garlic.

Step 2

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the butter if using. Once melted, add the chopped leeks, onion, and garlic. Sauté for about 5 minutes, until the leeks and onions are soft and fragrant.

Step 3

Add the Vegetables: Add the diced potatoes and carrots to the pot. Stir well to combine with the leeks and onions.

Step 4

Add the Broth and Seasonings: Pour in the vegetable or chicken broth. Add the dried thyme, and season with salt and pepper to taste. Stir everything together.

Step 5

Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes and carrots are tender.

Step 6

Adjust Seasoning: Taste the soup and adjust the seasoning if needed. If you prefer a thicker consistency, you can use a potato masher to slightly mash some of the potatoes in the pot.

Step 7

Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.