July Recipe Challenge: Wk 5 Vegetarian

Potato and Leek Soup

 

 

Serves 4

2tbsn Butter

4 Large leeks, washed, halved and finely sliced

6 Potatoes, peeled and cubed

2 garlic cloves, crushed

1l Chicken Stock

1 Bay leaf

2 stalks of Thyme

Dijon & wholegrain mustard to taste (I add about 2tsp of each)

150ml (5.07 fluid ounces) Cream

Salt & pepper to taste

• In a pot, fry the leeks in the butter until they are soft. Add the garlic and fry for another 30 seconds. Add the potatoes, chicken stock, bay leaf and thyme. Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
• Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
• Return to the heat and add the cream and mustard and season to taste.
• Serve hot.

 

 

 

Verdict - absolutely delicious! I had tried this soup before and it didn't come out very nicely but this was a hit!

 

Link up with Perfect Lips and Purple Smiles to see what she cooked up this week.