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Potato, leek and blue cheese soup

Recipe from: 14 May 2013
soups vegetarian

Ingredients 8
Servings 4
Time 00:10


  • 2
    PnP Finest extra-virgin olive oil, or avocado oil
  • 600g
    packet potato and leek mix
  • 2
    cloves garlic - crushed
  • 1
    italian herbs
  • 3
    vegetable stock
  • 1
    PnP milk
  • ground pepper
  • 80
    blue cheese - crumbled


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.


Read more on: potato  |  soups  |  recipes

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