3 tablespoons butter (45 ml)

1 onion, chopped

1 ½ cups leeks, white part and a little green, sliced thinly (325 ml)

3 Yukon Gold potatoes

6 cups chicken stock (1.5 L)

3 bay leaves

2 sprigs of fresh thyme

½ Juice of 1/2 lemon

Salt and pepper


1. Heat the butter in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well with melted butter. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

See more: Lunch, Potatoes, Soup, Winter

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