Cauliflower, Potato and Leek Soup with Blue Cheese

cauliflower, potato and leek soup

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.

Ingredients

Method

  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!