Recipe By Jaxters
Ref: 701
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
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Ingredients & Prep
1700 ml
Water
900 g
Potatoes peeled & cut small cubes
4 Leeks large trimmed & chopped
250 ml
Double cream
2 Veg stock cube or gel pot
50 g
Butter
2 Garlic cloves chopped
2 Bay leaf
2 tsp
Fresh thyme leaves only
1/2 tsp
Freshly ground black pepper
Garnish
sprinkle
Fresh chives finely chopped
Method
Step 1
Place leeks, garlic & butter in a good sized saucepan over a med heat, cook & until soft with no colour.
Step 2
Add water, stock cube, potato, bay leaf, thyme & pepper, then simmer for 20 mins until the potato is soft.
Step 3
Next remove the bay leaf, then either us a stick/hand blender or a liquidiser & blitz the soup smooth, add the cream & bring back to a simmer & pour into bowls & garnish with the chives.
Suggestion & Tips
Have with buttered crusty bread. Can be made in advance & re-heated later or frozen.