Leek and Potato Soup with Pesto

Light warming dinner for "cold" Dubai winter. After New holidays and baking, nice to have some healthy meals.

Ingredients:

500 g. big potatoes

1 Medium Leek

1/2 white onion

1 garlic clove

1/2 -1 l. vegetable stock

1/2 milk or cream or sour cream

Thyme

Red pepper flakes

Salt and White pepper

Method:

1. Finely chop onions and garlic.

2. Wash leak well, discarding outer layer. Cut in slices only white part.

3. In heavy bottom pan, heat a little of olive oil and fry onions, leeks and garlic for 5 minutes.

4. Season with red pepper flakes.

5. Wash and scrub potatoes, without peeling. Slice into thin rounds.

6. Add potatoes to pan and let it sweat for 3 minutes, mixing with another vegetables.

7. Add stock. Boil until tender.

8. Remove from heat, give it a swirl with electric mixer until smooth, add milk.

9. Return to the heat and let it simmer for 10-15 minutes, stirring sometimes. Add more stock if the soup is too thick.

10. Garnish with some pesto on top and croutons.

Healthy eating!