Leek, blue cheese and potato soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil and butter in a pan and gently fry the onion and garlic for a couple of minutes, until softened.
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Add the potatoes and leeks and continue to fry for another 3-4 minutes.
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Add the stock and bring to a simmer. Simmer for 10-12 minutes, or until the potatoes are tender.
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Serve in a bowl, with the blue cheese crumbled over the top.
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
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