This is my all time favourite winter soup - it is like a hug in a bowl and never fails to bring a satisfying smile to my face as I devour a hearty bowl of it with some crusty fresh bread. Earthy from the potatoes and leeks but also rich and creamy from the blue cheese, it delivers on all levels. It might not be the prettiest bowl of soup that you'll ever see, but I can guarantee that you'll make this again and again as it tastes so damn good.
Serves 4-6 people
Ingredients
30g butter
3 large leeks (350g), finely sliced
3 potatoes (250g), cut into small chunks
2 bay leaves
1.2 litres chicken stock (use vegetable stock if you're veggie)
180g of your favourite blue cheese (I like to use a nice creamy blue cheese)
50ml single cream (optional)
Directions
Melt the butter in a large pan.
Add the leeks, potatoes and bay leaves and fry gently for 10 minutes over a low heat until the veggies soften (I allow them to turn lightly golden as it adds a lovely flavour to the soup, but you don't wan't them to fry until they're crisp, you want to keep them lovely and soft). Half cover with a lid as this will allow the leeks and potatoes to steam a little and stir every couple of minutes to prevent the vegetables sticking to the pan.
Add the stock and simmer over a low heat for 10 minutes.
Remove the bay leaves, add 160g of the blue cheese and season well with plenty of black pepper and a pinch of sea salt.
Transfer the soup into a blender (you might want to do this in 2 batches).
Blend until smooth and creamy and then return the soup to the pan.
Place on a low heat and add the cream, if using.
Taste and add more seasoning if required.
Ladle the soup into serving bowls and crumble over the reserved blue cheese.
Serve immediately with a big hunk of crusty bread.
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