Cauliflower, Potato and Leek Soup with Blue Cheese

This week’s recipe is my own simple take on a classic potato and leek soup.  The blue cheese and cauliflower really add some depth of flavour to this seasonal dish.



  1. Saute garlic and onion in olive oil in a saucepan until onion is translucent (3-5 minutes).
  2. Add stock and bring to boil, then reduce heat to simmer.
  3. Place leeks, potato and cauliflower in a steaming pot and steam over simmering stock for around 20 minutes.
  4. Add steamed vegetables and blue cheese to stock and season with salt and pepper
  5. Using a stick blender or food processor, puree until a smooth and creamy consistency is achieved.
  6. Serve hot with a slice of sourdough  spread thickly with butter and enjoy!