Leek & Potato Soup with a hint of Dorset Blue Vinny

Serves 4

 

1 tbs vegetable oil

1 onion, sliced

225g potatoes, cubed

2 medium leeks, sliced

1.2 lt vegetable stock

150ml creme fraiche

50g Dorset Blue Vinny Cheese

Salt & freshly ground pepper

 

  • Heat the oil in a large pan, add the onions, potatoes & leeks
     

  • Cook for 3-4 mins
     

  • Add the vegetable stock & bring to the boil.  Season well and simmer until the vegetables are tender
     

  • Crumble the Dorset Blue Vinny into the vegetables
     

  • Whizz with a blender until smooth.  Reheat in a clean pan with the creme fraiche
     

  • Serve with crusty bread

 

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