Sometimes you just what a hearty bowl of soup; this leek and potato version with blue cheese dippers takes things to a whole new level. To say it is both tasty and wholesome would be the understatement of the year.
It is the latest dish in our series of quick-fire recipes that have just 7 ingredients and which can be whipped up by home cooks of all levels.
You can choose whichever type of blue cheese you prefer, plus how the bread is grilled is also a perfect way to save piece of day-old stale bread. Get ready for a serious treat.
Leek & Potato Soup with Blue Cheese Dippers: Ingredients
- Chicken stock cube (or fresh stock)
- Blue cheese
- Bread rolls or baguette
Start by halving the leeks and washing them under cold running water. This is important, as they can often contain sand. Peel and slice the onions and dice up the rosemary.
Sweat this mixture off in a saucepan over a low to medium heat in some olive oil. You want to slowly extract the flavours at this stage, so stir them on a regular basis until soft. This should take about 7-8 minutes.
Add in the peeled and chopped potatoes.
Cover with water (or fresh stock if you are using that instead of cubes).
Add in the chicken stock cube and season with black pepper. You can turn the heat up to a medium to high temperature and bring the soup to the boil, before turning it down and letting it simmer.
While the soup is cooking, slice the bread and drizzle with a little olive oil.
Heat a chargrill pan and grill the bread until crispy on both sides.
Top with the blue cheese and pop the slices into the oven for 2/3 minutes at 200C/400F until the cheese has melted.
When the potatoes have cooked through, blend the soup using either a hand blender or a traditional blender. Make sure it is super smooth and then check the seasoning.
Serve the soup piping hot with the blue cheese dippers on the side…
Get ready to enjoy an absolutely sensational meal.
If you like this recipe you will love the foodie content over on the Big 7 Food Instagram account.