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Leek and potato soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by James Martin

From Ready Steady Cook

Method


  1. Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften.

  2. Add the leeks and cook for a further few minutes.

  3. 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.

  4. Using a hand blender, blend the soup until smooth and season to taste.

  5. 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.

  6. Serve the cheese toast on top of the soup.

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

To serve

  • 1 slice of bread
  • 35g/1½oz blue cheese

Shopping List

Leek and potato soup

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Other

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