LEEK, BLUE CHEESE AND POTATO SOUP
Ingredients
- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion
- chopped
- 1 garlic clove
- finely chopped
- 200g/7oz new potatoes
- chopped
- 85g/3oz baby leeks
- sliced
- 300ml/10fl oz hot chicken or vegetable stock
- 85g/3oz Lanark Blue cheese
- or other blue cheese
- to serve
Directions
- Heat the oil and butter in a pan and gently fry the onion and garlic for a couple of minutes
- until softened.
- Add the potatoes and leeks and continue to fry for another 3-4 minutes.
- Add the stock and bring to a simmer. Simmer for 10-12 minutes
- or until the potatoes are tender.
- Serve in a bowl
- with the blue cheese crumbled over the top.
