University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Friday, 17 August 2012

Leek and potato soup with brie

Another wintery recipe - sorry I know it's only August! I had all the ingredients for this in the house and had never really made soup before so I was really excited to try it out. I didn't expect the texture to be so thick and smooth so was really pleased and it tasted so creamy and delicious! If you prefer a chunky soup then feel free to alter the recipe slightly - you don't have to blend it in a food processor, you could just chop the potatoes smaller to begin with. This tasted great on it's own, but once I added a few chunks of brie it just made it so much better - more creamy mm mm. I served this with a tear and share bread.
Serves 2 
- knob of butter
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 leek, sliced or chopped
- 1 large baking potato, cut into chunks
- 1 chicken stock cube with 300ml water
- dash of milk
- salt and pepper
- few slices of brie
1. Melt the butter in a saucepan and add the onions, garlic and leek. Cook for around 5 minutes, or until softened. Add the potato.
2. Pour in the stock and bring to the boil. Then cover with a lid, and simmer for 20-30 minutes, or until the potato is softened.
3. Put the soup into a food processor and add some milk. Blend until smooth (a minute or two). Season to taste.
4. Return the soup to the pan to heat through, and add the slices of brie. Stir until melted, then serve!
Enjoy :)

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