Leek and Potato Soup

 

Ingredients:

• 70g butter
• 4 leeks, washed and diced (white part only)
• 4 large potatoes, peeled and diced
• 1 tsp ground cumin
• 1 onion, diced
• 2 cloves garlic, sliced
• 1 bayleaf
• 2-3 sprigs fresh thyme
• Cream and chopped chives, to serve

Method:

1. Heat the butter in a large pot and sweat the leeks, potatoes, celery, onion, garlic, cumin and bayleaf over a low heat for 5 minutes with the lid on.
2. Add enough water to almost cover the vegetables and bring to the boil. 
3. Reduce the heat and simmer for 20 minutes or until vegetables are soft. 
4. Remove the bayleaf. 
5. Purée in a blender in batches, or with a stick blender, until smooth.
6. Return the puréed soup to the pot and return to the boil before serving. 
7. Drizzle with cream and garnish with chives.