Monday, 29 November 2010

Creamy leek and potato soup


1 lb peeled, thinly sliced potatoes - cooked and then drained
2 large leeks
2 small onions
1 1/2 pints vegetable stock
1/2 tsp ground coriander
salt and pepper
100 ml double cream
2 tbsp olive oil
Stilton/Dolcelatte/creamy blue cheese (optional)


Chop the onions roughly and gently fry in the olive oil until transparent - don't let them brown.  Chop the leeks and add to the onions, simmer for about 10 minutes or until the leeks are tender.  Add coriander, salt and pepper.  Add the vegetable stock, stir and then add in the sliced/cooked potatoes.  Simmer for around 30 minutes.  Blend the soup until there are no lumps left and then add the cream.  Once you have added the cream don't let the mixture boil.  Serve in hot soup bowls with crusty bread and chunks of Stilton or a blue cheese of your choice.  Beautiful on a cold night and doesn't take long to make either.