Serves 4
Image by kaboompics on Pixabay
INGREDIENTS:
3 TBS butter
3 garlic cloves, crushed
4 large leeks (light green and white parts only) about 450g - chopped
900 g potatoes (peeled and roughly chopped)
2 sprigs of thyme (or 1/4 tsp dried)
2 bay leaves
1 cup cream
1,7 l chicken stock
1 tsp salt
1/4 tsp ground black pepper
(fried bacon for garnish) (optional)
METHOD;
1. Melt the butter and add the chopped leeks and garlic and let simmer for about 10 minutes.
2. Add the potatoes, stock, herbs and salt and pepper.
3. Cover the pot and let simmer for about 15 minutes.
4. Remove the fresh herbs and puree the soup with a hand blender
5. Add cream and let simmer for a few minutes more.
6. Taste for seasoning and adjust if necessary.
Serve with croutons, and bacon pieces if you like, and a nice crusty bread.
Some buttered coney rolls will also go down nicely with this soup.
Leave out the bacon for a vegetarian version.
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