Sunday, January 11, 2009

Potato and Leek Soup with Blue Cheese

2 Medium leeks, washed and sliced
200g Potatoes, peeled and diced
25g Butter
Olive Oil
25g Plain Flour
500ml Stock, either chicken or vegetable
Ground black pepper
2 Bay leaves
50g Blue cheese

1] Saute the leeks for 4 minutes in the butter and a little oil.

2] Add the flour, stir and cook for a few minutes.

3] Add the stock, bay leaves and potatoes and bring to the boil. Simmer for 15-20 minutes, or until the potato is cooked.

4] Season the mixture with black pepper.

5] Remove the bay leaves , add half the cheese and blitz the soup till smooth.

6] Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup.

7] Serve the soup in warm bowls and sprinkle the remaining cheese over the top.

You can use any cheese you like.
Garlic croutons are good on top as well.