Potato and Leek Soup
deliciously creamy vegetable soup has the added bite of
tangy mature cheddar cheese.
4 - 6
tablespoons light olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1lb leeks, cut into 1 inch pieces
1lb potatoes, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
1 teaspoon fresh thyme or marjoram leaves
Salt and freshly ground black pepper 1 egg yolk
2/3 cup heavy cream 1 cup mature Cheddar cheese, grated
Heat the oil in a large
saucepan. Add the onions and fry gently until transparent.
Add the garlic and cook gently for 2 minutes. Add the
leeks and potatoes, cover the pan, and sweat over a low
heat for 10 minutes, until the vegetables are softened
but not browned.
the stock, thyme or marjoram, and salt and pepper. Bring
to the boil, reduce the heat, cover the pan, and simmer
for 30 minutes, or until all the vegetables are soft.
the mixture to cool, then puree it in a food processor
or blender until really smooth. Pour back into the pan.
together the egg yolk and cream and stir into the soup.
Heat through gently, being careful not to allow it to
boil or it will curdle. Just before serving, stir in the