Leek, Blue Cheese and Potato Soup

A creamy vegetarian soup made with sautéed leeks and potatoes, finished with crumbled blue cheese for a bold flavor.

Vegetarian Soup Quick Lunch Potatoes

Estimated Nutrition

Calories

828.4

kcal / serving

828.4 kcal total

Carbs

41.6g

per serving

41.6 g total

Fat

65.2g

per serving

65.2 g total

Protein

24.3g

per serving

24.3 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Blue Cheese

Lanark Blue preferred, crumbled to serve

Liquids

300

Vegetable Stock

hot; can use chicken stock if preferred

NutsSeeds

clove

Garlic

finely chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

200

New Potatoes

chopped

Baby Leeks

sliced

Method

Heat the olive oil and 25g of butter in a pan.

Gently fry the chopped onion and garlic for two minutes until softened.

Add 200g of potatoes and 85g of leeks and fry for 4 minutes.

Pour in 300ml of hot stock and bring the mixture to a simmer.

Simmer for 12 minutes or until the potatoes are tender.

Serve in a bowl with 85g of crumbled blue cheese on top.