Hearty Potato and Leek Soup

In a large pot, heat the fat over medium heat.

Add the chopped onions and cook until softened and translucent.

Pour in the broth and add the fresh thyme, bay leaf, and ground cloves.

Season with salt, pepper, and a pinch of nutmeg.

Clean and peel the potatoes.

Wash them and cut them into chunks of approximately 2 cm.

Clean and slice the leeks.

Add the diced potatoes and sliced leeks to the pot with the broth.

Cover the pot and let it simmer until the vegetables are tender, about 20-25 minutes.

Once the vegetables are cooked, remove any whole herbs (such as thyme sprigs or bay leaf) from the pot.

Using a blender or immersion blender, puree the soup until smooth.

Alternatively, pass the soup through a sieve for a silky texture.

Pour the soup into a soup terrine or serving bowls.

Garnish the soup with chopped fresh parsley before serving.