Creamy Leek Soup
750 ml chicken stock
1 garlic clove
250 ml cream
150 grams grated mature chees
Bring 750 ml chicken stock to the boil.
Add 2 diced potatoes, 1 sliced leek, 1 finely chopped garlic clove and 250 cream.
Bring it gently to the boil and let it simmer for about 15 minutes.
Puree the soup with a blender.
Add 150 grams grated mature cheese and a handful of finely chopped basil.
Let the cheese melt on low heat while stirring.
Serve the soup with French bread.