Savour the flavour of Great Britain with this nourishing potato and leek soup.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set