Wow! So the weather literally changed over night! We went from a quite warm day on Sunday, straight into so much rain that our gutters overflowed this morning. I’ve looked at the forecast for the next couple of days and I’m starting to think soup will make its’ way onto my lunch menu this week. Below is a super easy and creamy potato and leek soup!
WHAT YOU NEED
-1L gluten free chicken stock
-500g potatoes, peeled and diced
-2 Leeks, sliced
-250ml thickened cream
-3tbsp garlic
-2tbsp butter
-2tbsp olive oil
-1tbsp dried thyme
-Salt and pepper to taste
HOW TO MAKE IT
1)Boil potatoes until cooked. Set aside for now.
2)In a pan, heat the oil.
3)Add the butter, garlic and both leeks and cover. Cook over a medium high heat for 10 minutes.
4)Transfer the contents of the pan into a blender along with 250ml of the stock. Drain potatoes and add them to the blender. Next, purée the ingredients.
5)In a pot, bring the rest of the stock, purée and thyme to the boil. Turn down to a simmer.
6)Add in cream and stir for two minutes. Serve with salt and pepper to taste.
Savy’s Kitchen 