Recipes

1. In a large pot, heat the olive oil and add the garlic and onions and saute until the onion is translucent.
2. Add potatoes, thyme and bay leaves and saute for 2 minutes. Add the leeks and saute another minute.
3. Pour in the stock and season with salt and pepper. Simmer for 10-15 minutes, until potatoes are very soft.
4. Remove the bay leaves and thyme and blend the soup.
5. Bring the soup back to a boil and adjust seasoning as needed. Add the hot milk and stir well to combine.
6. Immediately turn off the heat so that the milk solids don’t split.
7. Serve garnished with chives, with a side of some fresh crusty bread!

You can find this recipe, and many others, on our LocalThyme blog!