Name: Creamy Potato Leek Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 large leeks (cleaned and thinly sliced); 2 null bay leaves (dried or fresh); 2 sprig fresh sage (part of bouquet garni); 12 sprig fresh thyme (part of bouquet garni); 2 tbsp extra virgin olive oil (for sautéing); 1 pinch kosher salt (to taste); 1 pinch black pepper (freshly cracked); 340 g yukon gold potatoes (peeled and diced); 6 clove garlic cloves (finely chopped); 1 tsp aleppo pepper (optional for heat); 960 ml vegetable broth (good quality); 850 g cannellini bean (drained and rinsed); 85 g baby spinach (chopped); 1 null cotton twine (for tying herbs); 1 cup flat leaf parsely (finely chopped); 1 handful fresh dill (finely chopped); 2 medium lemon (zested); 1 clove garlic cloves (grated); 0.5 tsp sea salt (flaky); 56 g extra virgin olive oil (good quality for finishing)

Instructions

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1

Prep the leeks (3 large) by removing roots and dark green tops, then thinly slicing and washing thoroughly. Tie bay leaves (2), fresh sage (2 sprig), and fresh thyme (12 sprig) together with cotton twine (1) to make a bouquet garni.
2

Heat extra virgin olive oil (2 tbsp) in a large pot over medium-high heat. Add sliced leeks and kosher salt (1 pinch), cooking until softened and lightly browned for about 8 minutes.
3

Stir in garlic cloves (6 clove) and aleppo pepper (1 tsp), cooking for about 2 minutes until fragrant.
4

Add vegetable broth (960 ml), yukon gold potatoes (340 g), cannellini bean (850 g), the herb bundle, and black pepper (1 pinch). Bring to a boil, then reduce heat and simmer covered for 25 minutes until potatoes are tender.
5

While soup simmers, prepare the herby oil by mixing chopped flat leaf parsely (1 cup), fresh dill (1 handful), the zest of lemon (2 medium), garlic cloves (1 clove), sea salt (0.5 tsp), and extra virgin olive oil (56 g) in a small jar.
6

Remove and discard the herb bundle. Transfer half the soup to a blender or use an immersion blender to partially blend the soup until thick but textured. Return blended portions to the pot.
7

Stir in baby spinach (85 g) and simmer for 2 minutes until wilted. Adjust seasoning with additional salt and pepper to taste.
8

Ladle soup into bowls and finish each serving with a generous drizzle of the prepared herby oil.