Leek & Potato Soup

Serves: 4 
Roasted garlic1 bulb
Potatoes2 lbsboiled
Butter2 tbsp
Parmesan to taste
Leek1 largechopped
Stock4 tsp
Water5 cups
Thymeto tasteor rosemary
Flour        1/4 cup
Pepperto taste
Green onion1 bunchchopped

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