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Leek & potato soup with blue cheese toast
Author:
EasyRecipes .
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
Savour the flavour of Great Britain with this nourishing potato and leek soup.
Ingredients
- 2 tbs olive oil
- 1 leek, trimmed, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 600g potatoes, peeled, coarsely chopped
- 1L (4 cups) chicken stock
- 250ml (1 cup) water
- 1 tsp dried thyme leaves
- Pinch of ground nutmeg
- 200ml pouring cream
- 1 small French bread stick (baguette), sliced crossways
- 150g soft blue cheese
Instructions
- Heat oil in a heavy-based saucepan over medium heat. Cook the leek and garlic, stirring, for 3 minutes or until soft. Add potato, stock, water, thyme and nutmeg. Bring to the boil. Cook for 15 minutes or until the potato is tender. Set aside to cool slightly.
- Blend half the potato mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture. Stir in the cream. Cook over medium heat for 2 minutes or until heated through.
- Preheat grill on high. Place bread on a baking tray. Cook under grill for 1 minute or until golden. Turn bread over. Spread with cheese. Cook under grill for 1 minute or until cheese melts. Divide soup among serving bowls. Season with pepper. Top with toast.
Notes
With a twist: To turn this into a chicken, leek & potato soup, shred 2 cooked chicken breasts. Add chicken with the cream in step 2.
Sharp blue cheese on toast is a great topping for this easy UK favourite.
Sharp blue cheese on toast is a great topping for this easy UK favourite.
