Leek Potato Soup With Blue Cheese Toast

Savour the flavour of Great Britain with this nourishing potato and leek soup.

The ingredient of Leek Potato Soup With Blue Cheese Toast

• 2 tablespoons olive oil
• 1 leek trimmed halved lengthways thinly sliced
• 2 garlic cloves crushed
• 600g potatoes peeled coarsely chopped
• 1l 4 cups massel chicken style liquid stock
• 250ml 1 cup water
• 1 teaspoon dried thyme leaves
• pinch of ground nutmeg
• 200ml pouring cream
• 1 small french bread stick baguette sliced crossways
• 150g soft blue cheese

The Instruction of leek potato soup with blue cheese toast

• heat oil in a heavy based saucepan over medium heat cook the leek and garlic stirring for 3 minutes or until soft add 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
• blend half the potato mixture in a blender until smooth transfer to a clean saucepan repeat with remaining potato mixture stir in the cream cook over medium heat for 2 minutes or until heated through
• preheat grill on high place bread on a baking tray cook under grill for 1 minute or until golden turn bread over spread with cheese cook under grill for 1 minute or until cheese melts divide soup among serving bowls season with pepper top with toast

Nutritions of Leek Potato Soup With Blue Cheese Toast

calories: 388 853 calories
calories: 27 grams fat
calories: 14 grams saturated fat
calories: 23 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 11 grams protein
calories: 59 milligrams cholesterol
calories: 1056 21 milligrams sodium
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calories: nutritioninformation

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