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 Branston NPD 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

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.

Add the stock and cream and cook on medium heat for a further 15-20 minutes.

When the soup is cooked add the rocket, season to taste and blend to a smooth, creamy consistency.

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.

Serve immediately with the soup.

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