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The addition of blue cheese perks up a traditional family favourite. If you've never made soup before this is a perfect recipe to try, it is cheaper than the tinned versions, more flavoursome, and better for you, as well as being quick and easy. If at all possible try to use organic vegetables and cheese, as this will really enhance the flavour. If you don't like blue cheese, either replace it with your favourite cheese or omit it all together, the taste will still be superb. This recipe serves two as a hearty supper dish. Serve with crusty bread.
Ingredients
- 2 Medium leeks, washed and sliced
- 200g Potatoes, peeled and diced
- 25g Butter
- 500ml Stock, either chicken or vegetable
- Ground black pepper
- 2 Bay leaves
- 50g Blue cheese
Method
- Saute the leeks for 4 minutes in the butter. Add the stock, bay leaves and potatoes and bring to the boil. Simmer for 15-20 minutes, or until the potato is cooked.
- Season the mixture with black pepper, remove from the heat and allow to cool.
- Remove the bay leaves and place three quarters of the cooled soup into a food processor, add half the cheese and liquidise until smooth.
- Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
- Place the soup into the serving bowls and sprinkle the remaining cheese over the top.