Cream of Leek & Wensleydale Blue Soup


450g (1lb) leeks, peeled and sliced

450g (1lb) potatoes, peeled and diced

100g (4oz) butter

225g (8oz) onions, finely chopped

115g (4oz) Wensleydale Blue, crumbled

150ml (¼ pint) cooking sherry

1.2 ltr (2 pints) stock

Salt and pepper

Cream and croutons for serving


1. Melt the butter in a large saucepan, add the onions and cook until soft. Add the leeks and potatoes, stir around in the butter and onions and pour in the sherry.

2. Add the stock to the vegetables in the pan and crumble in the Wensleydale Blue cheese.

3. Liquidise the soup in batches and pour through a sieve.

4. Reheat very gently, do not allow to boil then taste for seasoning.  Add salt and pepper as required.

5. Stir in the cream before serving and add the croutons.

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