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Leek & potato soup with blue cheese toast
Leek & potato soup with blue cheese toast
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a hearty British potato and leek soup.
Ingredients:
  • 1 leek, trimmed, halved lengthways, thinly sliced
  • 2 garlic cloves, crushed
  • 600g potatoes, peeled, coarsely chopped
  • 1L (4 cups) chicken style liquid 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:
  • In a heavy-based saucepan over medium heat, warm up the oil. Sauté the leek and garlic for 3 minutes until soft. Add in the potato, stock, water, thyme, and nutmeg. Bring to a boil and let it cook for 15 minutes until the potato is tender. Let it cool slightly before serving.
  • Blend half of the potato mixture until smooth in a blender. Transfer to a clean saucepan, then repeat with the remaining potato mixture. Stir in the cream and cook over medium heat for 2 minutes, or until heated through.
  • Preheat the grill to high. Arrange bread slices on a baking tray and grill for 1 minute or until golden. Flip the bread over and spread with cheese. Grill for another minute or until the cheese melts. Divide the soup into serving bowls, season with pepper, and top each bowl with the cheesy toast.

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