Leek, potato and blue cheese soup
Serves
2
People
Prep Time
20
Minutes
Time Cooking
25
Minutes
CUISINE
COURSE
Starter
Method
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
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
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
Seasoning And Saucepan Heat, To Re The Necessary To Return If Tasting
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
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
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
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
Return If And The To Tasting Heat, Seasoning To Saucepan Re Necessary
Warm Cheese Bowls Blue And Pour Extra Crumbled Sprinkle With Into