Potato Soup With Lemon Thyme Recipes

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

Steps:

• In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
• Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
• Add evaporated milk and parsley and cook for an additional 3 minutes.
• Season with salt and pepper, and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.
• Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and scatter the thyme leaves on top.