Melanie’s Potato Leek and Blue Cheese Soup

Melanie's 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 time line 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 a medium heat for about 20-30 minutes or until potatoes are soft.
Add milk and seasoning and simmer for another 10 minutes. Stir through 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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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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