Potato, leek and blue cheese soup

4 servings Prep: 10 mins, Cooking: 50 mins
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A rich and creamy vegetarian soup.

By Food24 May 14 2013
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Ingredients (8)

2 Tbs olive oil — extra virgin
600g potato — packet, leek mix
2 garlic — cloves, crushed
1 Tbs dried Italian herbs
3 cup stock — vegetable
1 cup milk — PnP
freshly ground black pepper
80 ml blue cheese — crumbled
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Method:

Heat oil in a large saucepan. Add the potato and leek mix, garlic and dried herbs and fry for about 10 minutes.

Add stock and milk and let it simmer over medium heat for about 30-40 minutes or until potatoes are soft.

Season to taste, then stir through the blue cheese and blend until smooth.

Serve scattered with chopped chives and croutons.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



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