Potato And Leek Soup

1. 1

   Melt butter over medium heat. Add leeks, celery and thyme. Cook for 10 mins, until leeks and celery are tender. Add garlic and cook for 2 mins. Add potatoes, stock and 2 cups water. Season. Increase heat to high and boil for about 15-20 mins, until potatoes are very tender. Skim and discard any scum that rises to the surface.

2. 2

   Puree soup until smooth then add cream and stir to combine. Gently heat through. Ladle soup into bowls, drizzle with extra cream and sprinkle with black pepper. Serve with crusty bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.