A traditional winter meal that goes down a treat - Potato and Leek Soup. The sweet leeks paired with the thick, creamy potatoes is a match made in heaven!
2 Tbs butter, unsalted
3 cloves of garlic, minced
3 leeks, sliced
450 grams potatoes, peeled and diced
4 cups vegetable or chicken stock
salt and pepper, to taste
1 sprig fresh thyme or ½ tsp dried
1 bay leaf
1. Add butter to a pot over medium heat, then once melted add garlic and leeks. Cook over low heat for about 8-10 minutes or until soft but not browned.
2. Add potatoes, stock, salt, pepper, thyme and bay leaf to the pot and stir to combine. Bring to a boil then reduce heat to simmer for a further 20 minutes or until potatoes are soft.
3. Remove from heat and discard bay leaf then blend until reaches your desired consistency. Taste and extra seasoning if needed. Stir in the cream.
4. Divide between bowls and serve warm. Top with crispy bacon and chives (optional)