Quick leek and potato soup
A speedy leek and potato soup served with delicious salty blue cheese on toast.
By James Martin
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ potato, peeled and diced
- 1 garlic clove, peeled and diced
- 1 leek, diced
- 55ml/2fl oz white wine
- 150ml/5fl oz vegetable stock
- 55ml/2fl oz double cream
- salt and freshly ground black pepper
To serve
Method
Heat the oil in a saucepan and fry the potato and garlic for 3-4 minutes, to soften.
Add the leeks and cook for a further few minutes.
Stir in the wine with the stock and cream then reduce the heat and simmer gently for 10-12 minutes, or until the potatoes are tender.
Using a hand blender, blend the soup until smooth and season to taste.
To serve, toast the bread on one side, under a hot grill, until golden. Turn over and lay the blue cheese on top. Return to the grill and cook until melted and golden.
Serve the cheese toast on top of the soup.
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