- 2 cloves garlic, peeled
- 1 medium leek, cleaned thoroughly, root and dark green top removed, and sliced into ½-inch rounds
- 4 medium potatoes (such as Yukon Gold or Yellow Finn), cleaned, quartered and rid of blemishes
- 2 teaspoons salt
- 2 sprigs fresh thyme
- 6 black peppercorns
- ½ cup fresh flat-leaf parsley, chopped
- Ground black pepper
In a medium saucepan, combine the garlic, leek, potatoes, salt, and thyme. Place the peppercorns in cheesecloth or an herb sachet and add to the pot. Cover the ingredients with just enough water to barely cover the vegetables. This is important.
Bring to a liver simmer and cook until the potatoes are tender, about 15 minutes. Do not cover, or the beautiful green leeks will turn an ugly army brown. Take off the heat. Remove the peppercorn bundle.
With a handheld stick blender, puree the contents of the pot until well blended. Alternatively, puree in a blender of food processor, in batches. Add the parsley and you will see beautiful green flecks transform the soup. Season with the pepper to taste.
Serve immediately. Can also be made in advance and reheated.
Makes 4 servings.
Recipe source: “The Meat Lover’s Meatless Cookbook” by Kim O’Donnel