I'm a huge fan of leek and I'm a huge fan of soup. The sweetness it brings to roast vegetables is to die for and works very well alongside chicken and mushrooms in a winter warming pie. With the leek in this weeks delivery I though I might try something I was yet to cook, leek and potato soup. Perfect of lunches, easy to freeze and after a hard days work, would be lovely to come home to with a slice of toasted sourdough with melted butter.
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 2 organic leek think sliced
- 700 grams organic potatoes peeled and diced
- 30 g organic butter
- 1 l organic chicken stock
- 3 bay leaves
- salt and pepper to taste
- 1 clove organic garlic diced into 2 to 3cm pieces
- 1 tsp thyme
- 250 ml cream optional
Ingredients
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Rate this recipe!
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Instructions
- Melt the butter in a large saucepan then add the leek and garlic. Cook for 10 minutes until leek become soft.
- Add the potatoes, chicken stock, bay leaves, thyme, salt and pepper.
- Bring to the boil. Cover and simmer for 20 minutes or until potatoes are soft.
- Remove bay leaves from the pot and blend.
- Add cream to your liking and serve!
