Potato & Leek Soup
Preparation time: 5 - 10 minutes.
Cooking time: 20 - 25 minutes
Enjoy a hot bowl of soup laced with deliciously nutty cheese.
2 garlic cloves
750ml of good quality vegetable stock
A handful of finely grated gruyère
1 Trim the leeks and then split them in half lengthways. Now slice them quite finely before washing them really well in a colander. Top tip: it's easier to wash leeks when they're already sliced.
2 Heat butter in your soup pot (a good heavy-based saucepan will do) over a medium heat. Fry the leeks for 10 minutes or until starting to soften.
3 Meanwhile peel and roughly chop the spuds and garlic cloves. Add to the leeks and fry for another three minutes.
4 Cover with stock and boil for 20 minutes, or until the spuds are nice and soft. Remove from the heat and use a hand-held blender to blitz the soup. Serve piping hot with a sprinkling of chopped walnuts and grated gruyère. Oh, and some crusty bread on the side.
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