Leek, Potato & Carrot Soup

Ingredients

• 1 leek
• 1 tbsp extra virgin olive oil
• 1 clove minced garlic
• 3 cups chicken or vegetable stock
• 1 bay leaf
• 1/4 tsp ground cumin
• 1 1/2 cups diced potatoes
• 1/2 cup shredded carrots
• Salt & Pepper to taste
• 6 tbsp milk
• 2 tbsp heavy cream or sour cream

 

Directions Trim and discard coarse part of the leek. Slice thinly and rinse in a colander.

1. Heat oil in a saucepan over medium-low heat. Add the leeks and garlic and cook for 2-3 minutes until soft and barely colored. Add bouillon, bay leaf, cumin and season to taste. Bring to a boil stirring constantly.
2. Add the diced potato, cover and simmer over low heat for 10-15 minutes. Make sure the potatoes are just tender but not mushy.
3. Add the grated carrot and simmer for 2-3 minutes. Discard the bay leaf
4. Puree the ingredients in a blender or with a hand-held mixer – if desired. Add the milk and cream and season to taste.