LEEK & POTATO SOUP

     serves 4-6

  • 2 tbsp vegetable or neutral oil
  • 2 leeks (white & light green parts only), thinly sliced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 1 clove of garlic, minced
  • Salt & pepper to taste
  • 1/2 tsp dried thyme
  • 2-3 potatoes, peeled and chopped
  • 4 cups chicken stock
  • 2 cups water
  • Cheddar cheese, shredded
  • Chopped chives or parsley for garnish
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  1. Heat oil in a large pot over medium-high heat and add leeks, celery, carrot, onion, garlic, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme. Saute for about 10 mins.
  2. Add potatoes, chicken stock, water and bring to boil. Cover, reduce heat and simmer for 20-25 mins. Reduce heat to low and season the soup with salt to taste.
  3. Using a hand blender, puree the soup until smooth. If you don't have a hand blender, you can use a regular blender (you will need to do this in a few batches).
  4. Transfer soup to a bowl. Add 1 tbsp of cheddar cheese and sprinkle chives or parsley per serving. Enjoy!

       *I made cheddar cheese frico for my garnish*