Rustic Leek and Thyme Soup

Serves 4

📝 Ingredients

• For the Soup
• 30 g salted butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 large potatoes, scrubbed and cubed
• 2 leeks, trimmed and sliced
• Half teaspoon of fresh thyme
• 800 ml of Essential Cuisine Chicken or Vegetable Stock
• 100 ml double cream
• For the Toasts
• 4 slices of rustic style bread
• 2 tablespoons rapeseed oil
• 1 garlic clove, peeled and left whole
• 120 g Cheshire cheese, sliced
• Half teaspoon fresh thyme (optional)

👨‍🍳 Instructions

1. 1Melt the butter in a pan over a low heat, add the onion and garlic and swear for a few minutes. Add the sliced leeks and cook for a few minutes more.
2. 2Add the cubed potato and fresh thyme and stir until everything is coated in butter.
3. 3Make up the Essential Cuisine Chicken or Vegetable Stock with boiling water and pour over the vegetables. Cook for 8-10 minutes, or until the potatoes are completely cooked through.
4. 4Stir through the cream and remove the pan from the heat.
5. 5For the toasts; place the bread on a baking tray and drile with the rapeseed oil. Bake in the oven at 180'c for 2-3 minutes on each side, or until crisp and golden-brown on both sides.
6. 6Rub the bread with the garlic clove, crumble the cheese evenly over the bread and finish with a little sprinkling of thyme if using. Melt under a hot grill until the cheese is bubbling and serve alongside the soup.