10 - 15 Minutes
40 - 45 Minutes
2 Portions (entrée bowls)
On every Tuesday, after work my husband has his football matches, which go on till about 10 in the night. We start our day early too, at around 5.30 and in spite of being Indians, we really don't like spicy food or masala food for dinners.
That's why, every tuesday is a soup night or a very light dinner night.
Another gorgeous, thick, creamy soup, which tastes amazing with a freshly baked loaf of honey oat bread.
Chicken / Veg Stock *
Dried Jalapeno Peppers
2, trimmed, halved, washed and chopped
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can be used.
Roughly chop the leeks, garlic and potatoes.
Heat oil in a large saucepan over low heat, add the garlic and leeks and cook for 2 minutes, until softened but not colored.
Add the chopped potatoes and stock. Bring to boil.
Turn the heat to a low flame, cover and simmer for 30 minutes.
Allow to cool and blend in batches.
Return the soup to the pan, stir through cream*, and reheat gently.
Season well with salt and pepper.
Tastes best when the soup is topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or crispy bread roll.
* If you want to stick to the healthier version, garnish with some parmesan cheese only.