Leek, potato and blue cheese soup
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Ingredients
25g butter
2 leeks (about 300g), dark green tops removed, white parts thinly sliced
2 potatoes (about 175g), peeled and chopped
2 bay leaves
salt
pepper
1l stock
75ml single cream
100-150g blue cheese (Cashel Blue, Stilton, Gorgonzola or Roquefort crumbled, plus 25g for serving)
Method
Melt the butter in a medium sized saucepan, add the leeks, potatoes and bay leaves. Season with salt and freshly ground pepper, cover. Turn the heat to low and let the vegetables sweat for 10 minutes, stirring now and then to ensure they don’t burn.
After 10 minutes, add the stock, increase the heat and simmer for a further eight to 10 minutes until the potatoes and leeks are soft.
Remove the bay leaves, add the cream and the crumbled blue cheese and transfer to a liquidiser. Whiz the soup until it is smooth and velvety.
Return to the saucepan to re-heat, tasting and seasoning if necessary.
Pour into warm bowls and sprinkle with extra crumbled blue cheese.
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