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Potato Leek and Blue Cheese Soup

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A rich, smooth, and velvety Potato Leek and Blue Cheese Soup for the family. You should try it out!

The Boys at home don’t believe in meat-free days, any day.  But when you return late from the dentist, forget 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 meal and I will definitely make it again!

Potato Leek and Blue Cheese Soup


  • 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)


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

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

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