Leek & Potato Soup

Serves: 4 

Ingredients	Qty	Prep
Roasted garlic	1 bulb
Potatoes	2 lbs	boiled
Butter	2 tbsp
Parmesan	to taste
Leek	1 large	chopped
Stock	4 tsp
Water	5 cups
Thyme	to taste	or rosemary
Flour	1/4 cup
Pepper	to taste
Green onion	1 bunch	chopped

Method:

• Fry onions in butter for few minutes, add flour and cook for 2 minutes
• Add stock, milk, thyme, salt, and pepper and bring to simmer
• Add potatoes, garlic, and water as needed
• Blend to smooth consistency
• Garnish with grated Parmesan cheese and green onion

Notes:

Sub roasted garlic stock if roasted garlic not available. Use dark green parts of leek also, fibrous parts will blend with everything.