Leek and Potatoe Soup (with garlic bread)

This has become a favourite in our household. A typical Sabbath evening meal. I have the potatoes and Carrots already cooked in the crock pot so it is easy to make.

Prep time: 10 min
Cooking time: 15 min

1 Large Onion
2 Med Leeks
4 Med Potatoes (peeled and cooked and chopped)
3 Carrots (peeled and cooked and sliced)
2 Chicken Cubes*
1 tsp Minced Garlic
2 TBLS Oil
Hot Boiling Water
Sour Cream
Parsley
4 Ltr pan

Boil water in your kettle. Chop onions somewhat small. Brown in the oil add garlic, add sliced leeks (slice just till the green starts) Cook till onions are just starting to get soft. Add a little of the hot boiling water, add the 2 chicken cubes*. Mixed to desolved. Cook about 5 minutes. Add the potatoes, Then add the carrots. Add some of the boiling hot water till it comes to about 3.5 ltrs mark. Cook 10 minutes. Then take your electric wisk and puree contents. Put in bowls add a sm tsp of sour cream to the middle of each, garnish with parsley and serve.


I then serve it with fresh made garlic bread:

1 Loaf of wholemeal bread (uncut)
Butter or Marg
Garlic shake**

Slice the loaf of bread down the middle the long ways. Then make little slices the short way. Put butter on and Garlic shake** lay on a baking sheet one half together and the other half together. put into oven at 160c (320f) for about 15-20 minutes and wala you have yummy lovely garlic bread.

*cubes are natural no msg.
**consist of dried garlic, parsley and onion