Leek, Potato and Blue Cheese Soup

I love this soup, it’s rich, smooth and velvety.  This on its own or with some bread on the side is a lovely meal in itself or serve it as a starter for a Wintery dinner party.

Serves 4-6


  • 25g (1oz) butter
  • 300g (12ozs) 2 medium leeks, dark green tops removed, white bits thinly slices
  • 200g (6ozs) potato, peeled and chopped (2 potatoes)
  • 2 bay leaves
  • salt and pepper
  • 1¾ pints (1 litre) light chicken or vegetable stock
  • 75ml (3fl ozs) single cream
  • 100-150g* (4 – 6ozs) crumbled blue cheese like Cashel Blue, Stilton, Roquefort depending on how strong the cheese is
  • Garnish
    • 25g (1oz) blue cheese for sprinkling on at the end


  1. Melt the butter in a saucepan, add the leeks, potatoes and bay leaves. 
  2. Season with salt and pepper and cover with a butter wrapper or a piece of greaseproof paper. 
  3. Place the lid on the saucepan and sweat the vegetables on a low heat for 10 minutes stirring every now and then to make sure it’s not burning. 
  4. After 10 minutes add the stock, increase the heat and simmer for another 8-10 minutes until the potatoes and leeks are soft. 
  5. Remove the bay leaves, add the cream and the crumbled blue cheese and liquidise the soup until smooth and velvety. 
  6. Taste and season if necessary.
  7. When ready to serve, pour the soup into warm bowls and sprinkle with the extra crumbled blue cheese.

 *If making this soup with a strong blue cheese like Roquefort or Gorgonzola, I only add 100g (4ozs) but if you are using a milder blue cheese like Cashel Blue you might need 125g or 150g (4-5ozs).