Ingredients:

  • 2 tablespoons Unsalted Butter (or olive oil)
  • 1 large Leek (white and pale green parts only), thoroughly cleaned and sliced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 2 Garlic cloves, minced
  • 2 tablespoons All-Purpose Flour (plain)
  • 1 large Russet or Idaho Potato, peeled and diced
  • 6 cups Vegetable Stock (low sodium)
  • 1 teaspoon Dried Thyme
  • 1 Bay Leaf
  • 1 teaspoon Kosher Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 cup Frozen Sweet Peas
  • 1/2 cup Heavy Cream (Double Cream)
  • Fresh Parsley or Chives, chopped for garnish

Instructions:

  1. Wash and Prep: Ensure leeks are thoroughly washed. Dice the carrots, celery, and potato into roughly 1/2-inch (1.2 cm) pieces to ensure even cooking.
  2. Melt Butter: Place the stockpot over medium heat. Add the butter until melted and just beginning to foam.
  3. Sauté Aromatics: Add the diced leeks, carrots, and celery. Reduce heat to medium-low. Sauté gently for 8–10 minutes, stirring frequently, until the vegetables are softened and translucent—but not browned. This slow 'sweat' is key to depth of flavour.
  4. Add Garlic and Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 60 seconds to cook out the raw flour taste (creating a light roux).
  5. Add Liquid and Seasonings: Slowly whisk in the hot vegetable stock, scraping up any browned bits from the bottom of the pot. Add the diced potato, dried thyme, and the bay leaf.
  6. Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to maintain a steady, gentle simmer. Cook uncovered for 15–20 minutes, or until the potatoes are completely tender.
  7. Remove Bay Leaf: Before proceeding, ensure the bay leaf is removed and discarded.
  8. Blend (Partial): Using an immersion blender, blend about two-thirds of the soup mixture directly in the pot, leaving the remaining one-third chunky for texture.
  9. Add Finishers: Return the soup to low heat. Stir in the frozen sweet peas and the heavy cream. Cook for 2–3 minutes, stirring gently, until the peas are tender and the soup is heated through—do not boil after adding the cream.
  10. Season and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and garnish with fresh parsley or chives.