Soup of leek, potato and roasted garlic

Name: soup of leek, potato and roasted garlic
Total time: 60 min
Yield: 6
Ingredients: 45 gram butter; 2 large leeks just the white parts, in thin rings and keep the green for stock; 3 medium sized potatoes peeled and diced; 1 liter chicken bouillon; 250 milliliters water; 2 teaspoon salt; 12 pepper strokes; 12 clove roasted garlic; 1 teaspoon fresh thyme leaves do not use dried; then leave them away or use fresh oregano

Try this soup of leek, potato and roasted garlic

Ingredients

45 gram butter
2 large leeks just the white parts, in thin rings and keep the green for stock
3 medium sized potatoes peeled and diced
1 liter chicken bouillon
250 milliliters water

2 teaspoon salt
12 pepper strokes
12 clove roasted garlic
1 teaspoon fresh thyme leaves do not use dried; then leave them away or use fresh oregano

Directions

Heat the butter in a frying pan and fry the leek over low heat for about 10 minutes, stirring occasionally until soft but not browned.
Add the potatoes with the stock and the water.
Season everything with salt and pepper and apply the liquid to the boil. Let it simmer for 40 minutes.
Stir in the roasted garlic and thyme.
Puree everything with a puree tamper (you can also purée the soup in a food processor).