Ingredients:
- Chopped Garlic
- Large Leek
- Chopped Onion
- Chicken Stock
- 1/2 tsp. Dried Thyme Leaves
- 1/2 Cup Cream
- 1 Cup Chopped Parsley
- Salt
- Pepper
- Diced Potato
- Toasted Bread
Procedure:
- Sauté the garlic, onion and leeks.
- Add the potato and chicken stock. Season with pepper and salt.
- Add the cream, parsley, and simmer for about 15 minutes in 180 degrees.
- Serve and add bread toast on top of the soup.
