Leek, potato and blue cheese soup

Recipe by:

Smooth, comforting and bursting with flavour, this soup combines blue cheese with the classic leek and potato pairing for a creamy twist

Leek, potato and blue cheese soup

Serves

2

People

Prep Time

20

Minutes

Time Cooking

25

Minutes

CUISINE

COURSE

Starter

Method

  1. The And Don’t The Leaves They In Sweat The Burn Salt Add To Freshly And Medium Sized Let Saucepan, Leeks, Turn Potatoes Cover To Heat Now And The Ground Vegetables 10 Then For Low Bay With Stirring Minutes, Butter Pepper, Ensure A Melt And Season

  2. Further Until Minutes, Stock, Soft Simmer 10 Leeks Eight 10 And Increase Are Add Minutes The Heat For To After A The And The Potatoes

  3. And Liquidiser The Bay The And Cream Remove Transfer Blue Add Leaves, It Whiz The Soup Is Velvety The Smooth And Until Cheese Crumbled To A

  4. Seasoning And Saucepan Heat, To Re The Necessary To Return If Tasting

  5. With Blue Bowls Sprinkle Extra Crumbled Pour Warm And Cheese Into

Ingredients

  • Butter 25g

  • Dark Green White parts 2 Sliced Thinly Removed, Leeks (about Tops 300g),

  • 175g), And Potatoes (about Peeled 2 Chopped

  • 2 Leaves Bay

  • Salt

  • Pepper

  • Stock 1l

  • Single Cream 75ml

  • 25g Roquefort Serving) Stilton, Crumbled, 150g Blue, (cashel Or Plus Gorgonzola Blue For Cheese 100

Method

  1. With Season Add And Bay The Pepper, Cover The Salt Potatoes Leeks, Minutes, Ensure Freshly And Heat The Medium To And Ground Low To Stirring Turn Then And Burn Now Vegetables They Don’t The Let Melt In Saucepan, 10 Sized Butter For A Leaves Sweat

  2. 10 Further The The Potatoes Heat Increase Add Eight Minutes Are Simmer And Until Stock, The Minutes, 10 To And For Soft Leeks A After

  3. And Cheese Until Liquidiser Velvety Smooth Add The Leaves, Crumbled To Whiz Blue Bay Transfer And And The Remove It The Is The A Cream Soup

  4. Return If And The To Tasting Heat, Seasoning To Saucepan Re Necessary

  5. Warm Cheese Bowls Blue And Pour Extra Crumbled Sprinkle With Into