Ingredients
- 2 tbsp olive oil
- 4 large leeks only white and light green parts, coarsely chopped
- 3 cloves chopped garlic
- 2 kg of chopped potatoes
- 1 tbsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 6 cups tea vegetable broth with low sodium content
- 2 laurel leaves
- 1/2 cup cream tea
- Fresh cardamom for serving
Implementation
step 1
Heat the olive oil in a large saucepan over medium heat.
step 2
Add the leeks and cook, stirring occasionally, until soft, about 10 minutes. Then add the garlic, potatoes, thyme, salt and pepper and cook for about 5 more minutes.
step 3
Add the vegetable broth and bay leaves and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes or until vegetables are tender.
step 4
Use a blender to mix the vegetables until you get a velvety-textured soup. Add the cream and adjust the spices to your tastes. Serve with fresh cardamom.
