Potato Soup with a Twist

Written by: Andrea Rojo



Time to read 0 min

Prep time: 10 mins

Servings: 2 pers

Cook time: 45 mins

Category: Main Dish

Origin: European



  • 1 tablespoon García de la Cruz Organic Extra Virgin Olive Oil
  • 1 large onion, diced
  • 1 leek, white and light green parts only, thinly sliced
  • 1 clove garlic, minced
  • 4 large potatoes, peeled and diced
  • 1 cup vegetable broth
  • 1 sprig fresh thyme
  • Salt and pepper to taste
  • Sliced García de la Cruz Garlic Stuffed Olives



  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, sliced leek, and minced garlic to the pot. Sauté until softened, about 5-7 minutes.
  • Add the peeled and diced potatoes to the pot, along with the vegetable broth and the sprig of fresh thyme.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked through, remove the pot from the heat. Discard the sprig of thyme.
  • Using an immersion blender or transferring the mixture to a blender in batches, blend the soup until smooth and creamy.
  • Season the soup with salt and pepper to taste. Adjust seasoning as needed.
  • Ladle the soup into bowls and garnish with sliced Garlic Stuffed Olives.