Potato and Leek Soup

Ingredients

• 14 gOlive oil
• 150 gOnion
• 250 gLeek
• 6 gGarlic
• 650 gPotato
• 1440 mlVegetable broth
• 0.3 gBay leaf
• 5 gParsley
• 2 gThyme
• 8.5 gSalt
• 142 gSalad
• 1 gPepper

Instructions

1. 1

   Preparation

   • Chop the onion.
   • Slice the leek (white and light green part) lengthwise, rinse well and slice.
   • Peel and dice the potatoes.
   • Coarsely chop the lettuce leaves; tie parsley and thyme together if using.
2. 2

   Sweat

   • Heat the olive oil in a large heavy soup pot.
   • Cook the onion and leek over medium heat about 5 minutes, stirring occasionally, until softened.
3. 3

   Garlic and seasoning

   • Add 1/2 tsp (about 3 g) salt and the garlic.
   • Cook, stirring constantly, for 1 minute until fragrant.
4. 4

   Simmer

   • Add potatoes, stock, the green leek leaf, bay leaf and the parsley/thyme bundle.
   • Bring to a simmer and season to taste with salt.
   • Cover and cook on low heat for 45 minutes until potatoes are very soft.
5. 5

   Add lettuce and finish

   • Add the lettuce and simmer another 15 minutes.
   • Remove bay leaf and herb bundle, then blend the soup until smooth.
   • Taste and adjust seasoning with salt and freshly ground black pepper, then serve hot.