Liège potato soup with leek and thyme

Name: Liège potato soup with leek and thyme
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 3/4 lb potatoes, diced; 10 oz leek, sliced; 1 onion, chopped; 2 tbsp butter; 6 cups chicken stock; 2 tsp fresh thyme; 1/2 cup heavy cream; 1 tsp mustard; 1/2 tsp black pepper; to taste salt

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This Liège potato soup is hearty without feeling heavy. Leek, thyme and a touch of butter create a rounded flavor that pairs well with rustic bread or a piece of cheese.

Serves: 4 people

Preparation time: 30 min

Ingredients

potatoes, diced – 1 3/4 lb
leek, sliced – 10 oz
onion, chopped – 1
butter – 2 tbsp
chicken stock – 6 cups
fresh thyme – 2 tsp
heavy cream – 1/2 cup
mustard – 1 tsp
black pepper – 1/2 tsp
salt – to taste

Method

1. Melt the butter in a large pot and cook the onion and leek gently for 4 minutes. Add the potatoes and stir well.
2. Pour in the stock and add the thyme and black pepper. Simmer for 25 minutes until the potatoes are fully tender.
3. Blend the soup until mostly smooth, leaving a little texture if you like. Stir in the cream and mustard.
4. Season with salt to taste and serve in deep bowls. Add crusty bread on the side if you wish.