Sometimes the beginning of March can be more like February, which is cold.

So, why not a hot, spicy and tasty soup to warm our evenings?

CREAM OF LEEK AND POTATO SOUP WITH THYME

Ingredients: 4 servings

1,5 pound of sliced leeks (only white and tender green parts)
12 ounces peeled and roughly chopped baking potatoes, like russets
One small cup of heavy cream
One cup of cubed bread, crusts trimmed
4 sprigs of thyme, finely chopped (or two tablespoons if dried)
One tablespoon of dried oregano
Vegetable broth, as needed
Salt, black pepper and extra virgin olive oil, as needed

Preparation

First of all prepare seasoned cubed bread: spread them on a cookie sheet in a single layer,drizzle with oil and thyme. Bake in the preheated oven for 10 / 15 minutes or so, until the bread is dry, crispy, and golden brown. In a large heavy saucepan, bring the leeks, drizzle with oil, add a bit of broth, salt. Cook over low heat. Then add potatoes, continue cooking a bit more.
Now cover with broth and simmer for 20 to 30 minutes, until the vegetables are tender.
Correct the seasoning, to taste, and puree with a handheld immersion blender.
Whisk in the cream and reheat before serving. Top each serving with toasted bread, a sprinkling of morethyme and oregano and grind fresh black pepper over all.