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!
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
