This soup, made by boiling leek with potato and onion and blending it into a smooth consistency with milk, is a light and refreshing choice frequently favored for everyday tables. It's a simple vegetable soup made with few ingredients.
Sauté the onion and garlic in olive oil, add the leek and potato, and sauté for a few minutes while stirring.
Add the vegetable stock and bring to a boil, then cook over low heat for 20 minutes until the vegetables are completely soft.
Blend the boiled vegetables until smooth, then add the milk.
Divide the hot soup among bowls and serve sprinkled with fresh thyme.
Important: Dirt can get trapped between leek leaves, so cut it lengthwise and rinse thoroughly in plenty of water before chopping. Contains dairy, so not suitable for those with lactose sensitivity.
Using only the white and light green parts of the leek keeps the soup's color lighter and its flavor milder; drizzling a few drops of olive oil on top adds freshness to the presentation.
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