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