This potato leek soup, a French classic, is creamy, easy, quick and delicious!

Based on the recipe by Once Upon A Chef

Servings: 3-4

Ingredients:

• 2 tablespoons margarine
• 1 large leek, white and light green parts only, roughly chopped
• 1 red onion, roughly chopped
• 2 cloves garlic, peeled and smashed
• 1/2 fresh chilli, finely sliced (optional)

• 450g potatoes, roughly chopped into 1/2-inch pieces
• 3 cups vegetable stock (2 stock cubes, 750ml water)
• 1 bay leaf
• 1-2 sprigs fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

• 1/2 cup heavy coconut cream (optional)

Instructions:

1. Melt the butter over medium heat in a large soup pot. Add the leek, onion, and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the sliced chilli, potatoes, veg stock, bay leaves, thyme leaves (rubbed off the twigs, and discarding the twigs), salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the bay leaf, then optionally purée the soup, or part of it, with a hand-held immersion blender until smooth. Add the coconut cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.
4. Garnish with fresh herbs if desired.