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With winter on the horizon and endless days of rain here in Avalon at the moment, it felt like something warm and hearty would be a welcomed addition to the menu today. Catering for a lovely group of 14 people, I just couldn’t stop thinking of  leek & potato soup this morning. So, as I watched the Celtic Avalonian mists dance and weave outside my kitchen window, I felt inspired to create a thick soul-warming soup. Leek and potato soup is a traditional soup in Celtic lands, warming you right through to the core. In this version I also add fresh rosemary, garden thyme and sweet potato for a divine infusion of flavours.

Serves: 10

Prep & Cooking: 25 minutes

Celtic Leek & Potato Soup infused with Rosemary & Thyme

Celtic Leek & Potato Soup infused with Rosemary & Thyme

Yield: 10 bowls
Cook Time: 25 minutes
Total Time: 25 minutes

A delicious take on traditional leek & potato soup using extra ingredients like sweet potato & rosemary.

Ingredients

  • 2 large leeks
  • 1.25 kg (2¾ lb) potatoes
  • 1 large sweet potato (about 350g/12oz)
  • 2 generous rosemary stalks (2 heaped tablespoons when finely chopped)
  • 1 heaped tablespoon fresh thyme
  • 1.25 litres (2¾ pints) water
  • 1 heaped teaspoon sea salt
  • Splash of olive or coconut oil
  • Parsley (optional) to garnish or stir in at the end

Instructions

  • Chop leek and sauteé in a large cooking pot with the oil for two or three minutes, stirring in a few times during the process. After two or three minutes pour in all of the water and salt and bring to the boil.
  • In the meantime, de-stalk and finely chop your rosemary (as fine as you can anyway). De-stalk the thyme and toss it in to the pan along with the rosemary.
  • Chop potatoes (skins still on - best part!) and sweet potatoes (skins still on) into small pieces and add to the pan. By this time, the water should be starting to boil. Turn down to a simmer and allow to cook for at least 20 minutes (or until the potatoes are cooked).
  • You might like to let the potatoes start to fall apart a little. This adds a wonderful thickness to the soup.
  • Add some chopped parsley in at the end or garnish each bowl with a sprinkle (if you have some - optional).
  • Serve hot with freshly baked bread or rosemary oatcakes (check out my recipe for oatcakes here: Rosemary Oatcakes).
  • Enjoy!

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    © Trinity Bourne
    Cuisine: Vegan, gluten-free, dairy-free / Category: soup

    For more deliciously warming and healthy soups check out my soup page here: Trinity’s Soup Recipes

    You will also find delicious soups and lots of other great recipes not available anywhere else – in my books ‘Trinity’s Conscious Kitchen’ & ‘Angelicious’: Trinity’s Kitchen Books

    with a heart full of love

    Trinity

    Pin this leek & potato soup on your pinterest board for later…

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