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!

Ingredients:
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)

Method:
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 

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