2 medium leeks, thinly sliced
350g potatoes, thinly sliced
1 1/4 pints vegetable stock
salt and pepper
1/4 tsp ground nutmeg
2-4 tbsps milk or water
75-100g vegetarian Danish Blue Cheese
chopped chives, to garnish (optional)
Melt the butter in a large pan and add the leeks. Cover and cook gently, stirring occasionally, for 8-10 minutes, until soft. Reserve a few rings for garnish. Add the potatoes to the pan with the stock, seasoning and nutmeg. Bring to the boil, cover and simmer for 25-30 minutes, until the potatoes are soft.
Cool slightly then rub the soup through a sieve, or liquidise in a blender until smooth. Return to the pan and reheat, adding a little milk or water if the soup is too thick. Just before serving, crumble in the Blue cheese and stir until melted. Garnish with the reserved leek rings and chopped chives, if using.
I really don't like blue cheese and so didn't add it and it didn't feel like it was missing anything. Also, thank goodness for hand held blenders, once again saving on the washing up as I didn't have to move it out of the pan. I was really surprised how easy this was and how good it was.
Plenty for Dad and I and the freezer!