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