Potato & Leek Soup
"From one of our national supermarkets and their free monthly magazine April '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (457.2 g)
- Calories 706.2
- Total Fat - 28.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 179.9 mg
- Sodium - 1455.9 mg
- Total Carbohydrate - 70.4 g
- Dietary Fiber - 6.3 g
- Sugars - 4.2 g
- Protein - 42.5 g
- Calcium - 505.4 mg
- Iron - 5 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, heat a chargrill over a high heat and chargrill bread and spread with cheese.
Step 5
Serve soup swirled with remaining cream and garnished with reserved leek.
Tips
No special items needed.