Potato Leek Soup

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Yield4
  • Cuisine
    • European
  • Course
    • Soup


Soup Ingredients

  • 4 large leeks, cleaned and cut in slices (white & light green parts only)
  • 3_4 medium sized Potatoes or (1 Lb.) Roughly chopped
  • 4_5 tbsp. of Moresh Extra Virgin Olive Oil
  • 1 cup, Whole Milk
  • 1 small head Cauliflower
  • 4_5 Garlic Cloves
  • 3 to 4 sprigs of fresh thyme
  • 4 cups Chicken Stock
  • 1/3 cup raw Cashew, quickly soak in simmering water for 10 min and drained or soaked in warm water for at least 2 hours
  • 1/3 cup Parmesan, grated
  • 1/4 tsp. Cayenne pepper
  • Salt and freshly ground black pepper to taste.

Herbs Spread

  • 1_2 tbsp. of Moresh Extra Virgin Olive Oil
  • Half a bunch of Chives, finely chopped
  • Half a bunch of Italian Parsley, finely chopped
  • 5 sprigs of Thyme, finely chopped
  • 1/3 cup walnuts
  • 1/4 cup or more Parmesan cheese, grated
  • Salt and freshly ground black pepper, to taste



Preheat oven to 350°F.


Cut the top third of the garlic bulb off. Place the potatoes, cauliflower, and garlic on a large baking tray.


Drizzle 2 tablespoons olive oil over veggies, sprinkle salt and pepper, and toss to coat thoroughly. Top them with sprigs of thyme and roast for 30_40 minutes or until garlic is soft and veggies are fork tender, browned roasted. (Stir midway through)

While the garlic and cauliflower are roasting, sauté leeks with a little Moresh olive oil, salt and pepper over med heat until softened and beginning to brown, about 5_7 minutes.


Add the leek, roasted veggies, chicken stock, milk, cashews, parmesan, cayenne, salt and black pepper to an immersion blender puree the vegetables. Add more broth until your soup is the desired consistency. (Soup can be thinned by adding more stock.)


Pour the soup back into the pot, cover and simmer for 10 minutes. (Stir occasionally).


Meanwhile, pick the leaves from half a bunch of fresh parsley, chives and some thyme leaves then finely chop on a large board. Finely grate Parmesan, add 1/3 cup of walnuts, 1_2 tbsp. of extra virgin olive oil, then finely chop and mix and press them together. Toast 2 slices of wholegrain bread, then spread the herby mixture on top.


Serve with hot soup and enjoy!