Saturday, March 23, 2013

Leek & Potato Soup

4 tbsp butter
1 medium onion, chopped
1 clove garlic, minced
3 leeks, washed and sliced
2 large potatoes cut into 3/4 inch cubes
1 L (one carton) vegetable or chicken stock
1 bay leaf
1 tsp dried thyme
salt & pepper
2 tbsp snipped fresh chives, to garnish
Crumbled bacon, to garnish
1/3 cup light cream (optional), to serve

Melt butter in large saucepan. Add onions and leeks. Lightly season with salt and pepper and saute gently for 4-5 minutes until soft but not brown. Pour in stock and potatoes, thyme and bay leaf. Bring to a boil then simmer covered for 15-20 minutes til potatoes tender. Remove bay leaf.

Blend soup with an immersion blender til smooth. Season to taste with salt and pepper. If using cream, add swirl to each bowl and garnish with chives (best with fresh chives).

4-6 servings

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