Potato & leek soup with blue cheese croutons

This is a deliciously rich and creamy soup, with the peppery bite of rocket. For a lighter, sharper version, try substituting the cream for crème fraiche.

This recipe was created by Luke Willcox - New Product Development team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

10 minutes

COOKING TIME

30 minutes

SERVES

Serves 4

Ingredients

  • 2 large potatoes, peeled and cut into small chunks
  • 2 medium-sized leeks
  • A big handful of rocket leaves roughly chopped
  • 4 tablespoons butter
  • 4 spring onions, chopped
  • 2 sticks of celery, chopped
  • 600ml vegetable stock
  • 300ml single cream
  • Sea salt and black pepper

For the croutons

  • 2 slices of bread, cut into chunky cubes
  • 100g blue cheese (Gorgonzola is good), chopped
  • A little olive oil

Method

1
Melt the butter in heavy-based saucepan and add the spring onions, leeks, celery and potatoes. Fry on a low heat for 10 minutes to soften slightly.
2
Add the stock and cream and cook on medium heat for a further 15-20 minutes.
3
When the soup is cooked add the rocket, season to taste and blend to a smooth, creamy consistency.
4
To make the croutons, heat the oil in a frying pan and pan fry the bread chunks for a few minutes until they are crisp and lightly browned. Add the blue cheese and allow it to just melt so that it coats the crispy croutons.
5
Serve immediately with the soup.

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