Organic Leek and Potato Soup
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.
Servings Prep Time
10servings 15minutes
Cook Time
40minutes
Servings Prep Time
10servings 15minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Melt the butter in a large saucepan then add the leek and garlic. Cook for 10 minutes until leek become soft.
  2. Add the potatoes, chicken stock, bay leaves, thyme, salt and pepper.
  3. Bring to the boil. Cover and simmer for 20 minutes or until potatoes are soft.
  4. Remove bay leaves from the pot and blend.
  5. Add cream to your liking and serve!