Leek & potato soup  as soon as blue cheese toast

Leek & potato soup as soon as blue cheese toast

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Savour the flavour of supreme Britain when this nourishing potato and leek soup.

The ingredient of Leek & potato soup as soon as blue cheese toast

  1. 2 tbsp olive oil
  2. 1 leek, trimmed, halved lengthways, thinly sliced
  3. 2 garlic cloves, crushed
  4. 600g potatoes, peeled, coarsely chopped
  5. 1L (4 cups) Massel chicken style liquid hoard
  6. 250ml (1 cup) water
  7. 1 tsp dried thyme leaves
  8. Pinch of arena nutmeg
  9. 200ml pouring cream
  10. 1 small French bread glue (baguette), sliced crossways
  11. 150g soft blue cheese

The instruction how to make Leek & potato soup as soon as blue cheese toast

  1. Heat oil in a heavy-based saucepan over medium heat. Cook the leek and garlic, stirring, for 3 minutes or until soft. grow potato, stock, water, thyme and nutmeg. Bring to the boil. Cook for 15 minutes or until the potato is tender. Set aside to cool slightly.
  2. Blend half the potato incorporation combination in a blender until smooth. Transfer to a clean saucepan. Repeat later enduring surviving potato mixture. advocate in the cream. Cook higher than medium heat for 2 minutes or until furious through.
  3. Preheat grill more or less high. Place bread roughly speaking a baking tray. Cook under grill for 1 minute or until golden. face bread over. progress subsequent to cheese. Cook numb grill for 1 minute or until cheese melts. Divide soup among serving bowls. Season afterward pepper. Top past toast.

Nutritions of Leek & potato soup as soon as blue cheese toast

calories: 388.853 calories
fatContent: 27 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 23 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent: 59 milligrams cholesterol
sodiumContent: 1056.21 milligrams sodium

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