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Leek & Potato Soup served with Garlic Cheese Toast

Leek and potato soup served with garlic cheese toast ADVERTISMENT





  • 4 tbsp Olive oil
  • 1 Onion - finely chopped
  • 1 Clove Garlic - finely chopped
  • 1 potato - peeled and cubed
  • 2 Leeks - chopped
  • 2 sprigs fresh thyme - leaves only
  • 800ml Chicken stock from cube (or veg stock)
  • 100ml double cream
  • fresh ground black pepper


  • 2 slices of bread
  • Olive Oil
  • 1 Garlic clove
  • Fresh Ground Black Pepper
  • Grated Mature Cheddar (enough to cover bread)


Preheat oven to 200°C

Heat oil in a large pan, add onion and garlic fry until softened, add potato and leek fry for a further 2-3 mins, add hot stock and bring to boil, add thyme and simmer until veg is tender.

In the meantime brush oil on both sides of bread bake in the oeven until golden on both sides, rub garlic on one side and cover with grated cheese bake until cheese has melted and golden.

Remove soup for heat, stir in cream and serve.







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