Ingredients (serves 2):
- 1 tablespoon of olive oil
- 25g of butter
- 1 small to medium sized onion – chopped
- 1 garlic clove – finely sliced
- 200g of new potatoes – chopped into small chunks
- 100ml of single cream
- 2 leeks – sliced
- 300ml of vegetable stock
- 85g of blue cheese
Heat the oil and butter in a pan until melted and fry the onions and garlic for a couple of minutes. Add in the potatoes and leek and continue to fry for a further five minutes. Add the stock to the pan and bring it to a gentle simmer. Simmer the mixture for ten minutes or so, stirring occasionally, until the potatoes are tender. Remove the pan from the heat and stir in the cream and half of the cheese then blend until perfectly smooth.
Return the soup to the heat and bring to just before simmering then serve up straight away with some crumbled blue cheese on top. Enjoy!
0 Comments.