Ingredients

• 1 tbsp olive oil
• ½ potato
• peeled and diced
• 1 garlic clove
• peeled and diced
• 1 leek
• diced
• 55ml/2fl oz white wine
• 150ml/5fl oz vegetable stock
• 55ml/2fl oz double cream
• salt and freshly ground black pepper
• 1 slice of bread
• 35g/1½oz blue cheese

Directions

• Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes
• to soften.
• Add the leeks and cook for a further few minutes.
• Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes
• or until the potatoes are tender.
• Using a hand blender
• blend the soup until smooth and season to taste.
• To serve
• toast the bread on one side
• under a hot grill
• until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden.
• Serve the cheese toast on top of the soup.