Leek & Potato Soup with Gruyère by Steven Dolby

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(Serves 4 people)

1/2 Medium yellow onion (diced)
1 Medium garlic clove (sliced)
245g Leeks (cleaned and dark green sections removed)
1 Large potato (400g peeled and cut into quarters)
2 Tbsp olive oil
1 Tbsp plain flour
5 Cups chicken stock
Salt (to taste)
1 Tsp brown sugar
2 Tbsp heavy cream
Gruyère cheese (as much as you want)

Serve with some crusty torn up bread



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