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.
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.