Mums Leek Potato Soup With Mustard Toasts Recipes

MUM'S LEEK AND POTATO SOUP

Steps:

• Wash leeks and chop up.
• Melt butter in saucepan and add chopped onions and leeks.
• Fry for 10 minutes, stirring occasionally.
• Add the potatoes, water, stock and salt.
• Bring to the boil and then simmer for 20 minutes.
• When vegetables are tender, put through blender; return to saucepan and re-heat.
• Add milk, cream and pepper.
• Do not re-boil.
• Serve in soup bowls with bread and butter or French stick and butter on the side.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.