Potato Leek and Blue Cheese Soup

The Boys at home don’t believe in meat-free days, any day.  But when you get back late from the dentist and forgot to defrost any meat ……  I just decided I wasn’t going to cook. Then I stumbled on a recipe for Potato Leek and Blue Cheese Soup on my timeline on FB. Eureka! I had all 3 ingredients. They weren’t happy with no meat but thoroughly enjoyed my make do a meal and I will definitely make it again!

¼ cup (60ml) Avocado Oil (used olive oil and butter)
3-4 large potatoes, peeled and diced
4 medium leeks, washed and finely sliced
1-2 garlic cloves, crushed (used 4)
1 Tbsp (15ml) chopped thyme
4-5 cups vegetable stock (used 3 chicken + 2 vegetable stock cubes)
1½ cups (375ml) milk (used 1 cup milk + half cup cream)
Milled pepper
⅓ cup (80ml) blue cheese, crumbled
Chopped chives, to serve (didn’t have so used parsley)
Croutons, to serve (toasted bits of sourdough bread)

Heat oil in a large saucepan and sauté potatoes, leeks, garlic, and thyme for about 10 minutes.
Add stock and simmer over medium heat for about 20-30 minutes or until potatoes are soft.
Add milk and seasoning and simmer for another 10 minutes.
Stir in the blue cheese and blend until smooth. (I tried to leave it a bit chunky)
Serve scattered with chopped chives and croutons.

Recipe Credit: SA Garden and Home Magazine
Prepared, tried and tested by Melanie Kramar 

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup