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Categories:Viewed: 94 - Published at: 4 years ago
Ingredients
- 4 1/4 cups vegetable stock
- 1 1/3 pounds potatoes peeled and roughly chopped
- 5 9/16 tablespoons single cream
- 7 tablespoons gouda grated
- 2 tablespoons cumin seeds
- 1 leek thinly sliced
Method
- Bring the stock to a boil in a large pan. Add the potatoes and simmer for 12-15 mins, until tender.
- Remove the soup from the heat and puree using an immersion blender. Place the soup back on the heat and stir in the cream, cheese and cumin.
- Add the leek to the pan then simmer for 5-6 mins, stirring. Divide the soup between 4 bowls then sprinkle with cumin seeds. Serve.
