August 24, 2017
Soups/Stews, Dairy, Vegetables,
Leek , Potatoes , Quick Meals, Winter, Weeknight Meals, Stove Top, Make it from scratch, Heavy Cream more
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"From one of our national supermarkets and their free monthly magazine April '17."
Heat oil and butter in a large saucepan over medium high and cook leek (reserve some for garnish) and garlic for 8 minutes or until tender and then add potatoes and cook for 5 minutes stirring often.
Add stock and 2 cups water and thyme and bring to the boil and then reduce heat to medium low and cook for 25 minutes or until potatoes are very tender.
Remove and discard thyme stalks and using a stick blender, puree soup until smooth and stir in 1/2 cup of the cream and season and reheat over low heat.
Meanwhile, heat a chargrill over a high heat and chargrill bread and spread with cheese.
Serve soup swirled with remaining cream and garnished with reserved leek.
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