Ingredients
- 1 tablespoon olive oil
- 20 grams butter
- 2 leeks, sliced (white part only, wased)
- 2 garlic cloves, minced
- 800 grams potatoes, chopped (peeled)
- 4 cups chicken stock
- 5 sprigs thyme (fresh)
- 3/4 cup cream (pure)
- 240 grams sourdough bread (8 slices, 30 grams each white sourdough bread)
- 180 grams blue vein cheese (optional)
How to Make
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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.
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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.
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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.
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Step 4: Meanwhile, heat a chargrill over a high heat and chargrill bread and spread with cheese.
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Step 5: Serve soup swirled with remaining cream and garnished with reserved leek.
We hope you enjoy this recipe!
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