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Leek, Potato and Blue Cheese Soup

I love this soup – it’s rich, smooth and velvety. This makes a lovely meal on its own with some crusty bread on the side, or serve as a starter for a wintery dinner party.

SERVES 4–6

VEGETARIAN

25g (1oz) butter

2 leeks (about 300g/12oz), dark green tops removed, white bits thinly sliced

2 potatoes (about 175g/6oz), peeled and chopped

2 bay leaves

Salt and freshly ground black pepper

1 litre (1¾ pints) light vegetable or chicken stock

75ml (2½fl oz) single cream

100–150g (4–5oz) blue cheese, such as Cashel Blue, Stilton, Gorgonzola or Roquefort, crumbled (see handy tip), plus 25g (1oz) for serving

1 Melt the butter in a medium-sized saucepan, add the leeks, potatoes and bay leaves. Season with salt and pepper and cover. Turn the heat down to low and let the vegetables sweat for 10 minutes, stirring every now and then to ensure they don’t burn (see also the handy tip below).

2 After 10 minutes add the stock, increase the heat and simmer for a further 8–10 minutes until the potatoes and leeks are soft. Remove the bay leaves, add the cream and the crumbled blue cheese and transfer to a liquidiser. Whiz the soup until it is smooth and velvety. Return to the saucepan to re-heat, tasting and seasoning if necessary.

3 To serve, pour the soup into warm bowls and sprinkle with the extra crumbled blue cheese.

Rachel’s handy tips

If making this soup with a strong blue cheese like Roquefort or Gorgonzola, I only add 100g (4oz), but if you are using a milder blue cheese like Cashel Blue, you might need 125–150g (4½–5oz).

When sweating onions or other vegetables for a long time, I like to cover them with a butter wrapper or a piece of greaseproof paper as well as the saucepan lid. This helps to retain the moisture and makes sure they don’t burn.