Cheesy Potato and Leek Soup

This deliciously creamy vegetable soup has the added bite of tangy mature cheddar cheese.

Serves: 4 - 6


2-3 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.

Add 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.

Allow the mixture to cool, then puree it in a food processor or blender until really smooth. Pour back into the pan.

Blend 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 grated cheddar.

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