Ingredients
Scale
500g leeks
2 tbsp butter
1 tsp salt
600ml chicken broth
300g potatoes
2 tsp dried mixed herbs
2 sprigs fresh thyme
2 bay leaves
30g parsley, chopped
Black pepper to taste
Optional:
Splash of your favourite hot sauce
Serrano ham
Chilli oil for garnish
Instructions
- Cut the ends off the leeks and then cut them lengthways and into half circles. Wash thoroughly and rinse.
- Get a pan on a medium heat and melt the butter. Add the leeks and salt. Cook for 10 minutes until soft with the lid on ajar.
- Peel and cut the potatoes into cubes. Add to the pan with the broth, mixed herbs, thyme and bay leaves. Cook for 10 – 15 minutes on a low simmer with the lid on until the potatoes are soft.
- Remove from the heat, discard the thyme and bay leaves. I like to have a creamy yet chunky soup, so I blend half the soup in small batches in a blender. This can also be done with a stick blender in the pot.
- Add your hot sauce if using. Taste for seasoning and add more salt and pepper if needed.
- Chop the parsley, add and stir in.
- Serve in bowls and top with torn serrano ham, chilli oil (if using) and a little more freshly ground black pepper.
Notes
Nutritional info has the serrano ham included.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Cuisine: British
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 448
- Sugar: 13.5 g
- Sodium: 2623.2 mg
- Fat: 14.3 g
- Carbohydrates: 71.1 g
- Protein: 13.7 g
- Cholesterol: 45.5 mg