15 December 2009

Baked Potato, Leek and Cheese Soup

The recipe's not totally clear, but you get the point.

Heat 6 Tbsp butter in soup pot
2 leeks (light green and white parts), diced
1 clove garlic minced
Salt and pepper
Add 1 Tbsp flour to make a roux, cook for a couple minutes.

Cook 15 minutes. Add 2 sprigs of thyme and 1 bay leaf.

Add large can of chicken (or vegetable) broth and 1 can water.
Simmer until carrots are tender.
Chop up baked potatoes with skins on. Add warm cream/milk (2 cup) and 1 cup sour cream, 2 cup cheddar cheese.

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