Potato, Leek and Parmesan Soup

(serves 4)

Soup: warm, nutritious comfort food. 

Potato and leek is a classic, so thought i'd try it out as i was looking for something to make for quick microwaveable lunches this week. The parmesan gives it a bit more depth and is a little healthier than the common bacon addition..?

Prep time: 15 min

Cooking time: 30 min

Ingredients:

2 leeks

1 brown onion

1 garlic clove

4 potatoes

2 tsp dried thyme

1.25L (5C) vegetable stock 

200mL cream

200g Parmesan cheese, grated

Olive oil

Salt and pepper

Parsley, to garnish

Method:

1. Finely cut the garlic, leeks, onion and potatoes.

2. Heat a pan with 1/2 T oil, and fry the garlic, thyme, leek and onions on medium heat until softened. Add the potatoes and stir-through.

3. Add the stock and bring to the boil, then simmer for 20 minutes. Allow it to cool for 10 minutes before processing in a food processor or using a stickmaster until smooth.

4. Return the soup to the pan and bring to the boil, mix in the cream.

5. Mix through half the Parmesan, then season to taste.

6. Garnish each bowl with a sprinkle of Parmesan and parsley, a squig of olive oil and serve with warm bread!