Ingredients
l
500 g leeks
b
2 tbsp butter
s
1 tsp salt
c
600 ml chicken broth
p
300 g potatoes
d
2 tsp dried mixed herbs
s
2 sprigs fresh thyme
b
2 bay leaves
p
30 g parsley, chopped
B
Black pepper to taste
S
Splash of your favourite hot sauce
S
Serrano ham
C
Chilli oil for garnish
Directions
1
Cut the ends off the leeks, trim up the green parts and then cut them lengthways and into half circles. Include anything of the green part that you didn’t need to cut off. Wash thoroughly and rinse.
l
500 g leeks
2
Get a pan on a medium heat and melt the butter. Add the leeks and salt. Cook for 10 minutes until soft with the lid on ajar.
b
2 tbsp butter
l
leeks
s
1 tsp salt
3
Peel and cut the potatoes into cubes. Add the cubed potatoes to the pan with the chicken broth, dried mixed herbs, thyme and bay leaves. Cook for 10–15 minutes on a low simmer with the lid on until the potatoes are soft.
p
300 g potatoes
c
600 ml chicken broth
d
2 tsp dried mixed herbs
s
2 sprigs fresh thyme
b
2 bay leaves
4
Remove from the heat, discard the thyme and bay leaves. Blend half the soup in small batches in a blender (or use a stick blender in the pot) to achieve a creamy yet chunky consistency.
5
Add your hot sauce if using. Taste for seasoning and add more salt and pepper if needed.
S
Splash of your favourite hot sauce
s
salt
B
Black pepper to taste
6
Chop the parsley, add and stir in.
p
30 g parsley, chopped
7
Serve in bowls and top with torn Serrano ham, chilli oil (if using) and a little more freshly ground black pepper.
S
Serrano ham
C
Chilli oil for garnish
B
Black pepper to taste
