Potato soup with leek and thyme
8 servings
55 minutes
Potato soup with leeks and thyme is a refined blend of tender potatoes, aromatic leeks, and spicy thyme, creating a harmonious and warming flavor. This recipe, inspired by Japanese cuisine, combines European culinary traditions with the sophistication of Eastern gastronomy. Light yet rich, the soup gains a velvety texture from the mashed potatoes, while chicken broth enhances its depth. Thyme and bay leaves add a special spiciness, while leeks make the flavor softer and sweeter. Ideal as a standalone dish or part of a meal, it can be served with crispy toasts or enriched with cream for extra tenderness. This soup is a true find for those who appreciate comforting and fragrant food that warms the soul.
1
Cut the white and light green part of the leek into 1 cm pieces and wash well in a bowl of water (the green part is not needed). Finely chop the garlic and thyme. Heat oil over low heat in a thick-walled pot, add the leek and garlic, cover with a lid, and sauté for about 10-15 minutes until the leek becomes soft.
- Leek: 1.8 kg
- Garlic: 2 cloves
- Fresh thyme: 5 g
- Unsalted butter: 80 g
2
At this time, peel the potatoes and cut them into cubes about 1 cm in size. Pour broth into a pot, add potatoes, thyme, bay leaf, and salt. Bring to a boil and cook for 15 minutes — during this time, the potatoes will become soft.
- Red potatoes: 800 g
- Chicken broth: 6 glasss
- Fresh thyme: 5 g
- Bay leaf: 2 pieces
- Salt: 1 teaspoon
3
Mash some potatoes directly in the pot to thicken the soup. Remove the bay leaves, season with pepper, and serve.
- Bay leaf: 2 pieces
- Ground black pepper: to taste
