Leek & potato soup with blue cheese toast

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

Recipe «Leek & potato soup with blue cheese toast» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 leek, trimmed, halved lengthways, thinly sliced, 2 garlic cloves, crushed, 600g potatoes, peeled, coarsely chopped, 1L chicken stock , 250ml water, 1 tsp dried thyme leaves, Pinch of ground nutmeg , 200ml pouring cream, 1 small French bread stick , sliced crossways, 150g soft blue cheese.

Ingredients:

• 2 tbsp olive oil 
• 1 leek, trimmed, halved lengthways, thinly sliced 
• 2 garlic cloves, crushed 
• 600g potatoes, peeled, coarsely chopped 
• 1L chicken stock 
• 250ml water 
• 1 tsp dried thyme leaves 
• Pinch of ground nutmeg 
• 200ml pouring cream 
• 1 small French bread stick , sliced crossways 
• 150g soft blue cheese 

Instructions

1. 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.
2. 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.
3. 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.