Leek, Potato and Blue ‘Cheese’ Soup

AuthorJen Booker
RatingDifficultyBeginner

If you make this ahead of time or to freeze, leave out the cream and cheese and stir in a few minutes before serving

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 25 g Vegan spread
 2 Leeks, washed and thinly sliced
 250 g Potatos
 1.20 l Vegetable stock, hot
 2 Bay leaves
 100 ml Cream (we use Oatly or home made cashew cream thinned down)
 125 g Blue style cheese, crumbled, plus extra to serve

1

Melt the spread in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.

2

Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper.

3

Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.

4

Stir the cream and Sheese into the hot soup, then discard the bay leaves. Blend with a stick blender until smooth.

5

Taste and adjust the seasoning if necessary.

6

Sprinkle with extra Sheese to serve.

Ingredients

 25 g Vegan spread
 2 Leeks, washed and thinly sliced
 250 g Potatos
 1.20 l Vegetable stock, hot
 2 Bay leaves
 100 ml Cream (we use Oatly or home made cashew cream thinned down)
 125 g Blue style cheese, crumbled, plus extra to serve

Directions

1

Melt the spread in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.

2

Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper.

3

Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.

4

Stir the cream and Sheese into the hot soup, then discard the bay leaves. Blend with a stick blender until smooth.

5

Taste and adjust the seasoning if necessary.

6

Sprinkle with extra Sheese to serve.

Leek, Potato and Blue ‘Cheese’ Soup

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