Leek, Potato and Cheddar Soup

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We humans devour soup when there’s a distinct nip in the air and this winter warmer has everything; richness combined with earthy flavours and a tang of mature cheddar.

TIP Make double and freeze for another time. Adjust quantities to suit the desired texture and flavour, so if you prefer a thinner soup, reduce the potato content and increase the amount of leeks.


Serves 6

2 large leeks, washed and sliced

1 large potato, peeled and diced

2 large carrots, peeled and diced

1 large onion; diced

1 stick of celery, diced

1 and 1/2 litres of chicken or vegetable stock

1/2 a cup of grated mature cheddar

3 tbs of sour cream

a couple of sprigs of thyme

black pepper

A little olive oil for frying

Heat a couple of tbs of olive oil in a large soup pan and fry the onion, carrot and celery for about ten minutes on a low heat. Add the leek and cook for a further five minutes. Pour in the stock and add the potato. Bring to a simmer and place a lid on top and let it bubble gently for 20 minutes.

Stir it the cheese, cream and thyme and blitz with a soup stick or in a blender till smooth. Finish with a generous grinding of black pepper.



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