Thick potato, pear and blue cheese soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 8
Servings 6


  • 45
  • 4
    medium potatoes, peeled and sliced
  • 2
    leeks, sliced
  • 3
    pears, peeled and diced
  • 500
    chicken and vegetable stock
  • 60
    blue cheese
  • freshly ground black pepper to taste
  • 12
    slices prosciutto, fried until crisp, to serve


Melt the butter in a large pan, and gently cook the potatoes, leeks and pears until they turn light gold.
Pour in the stock and simmer until the potatoes are cooked; add more stock if you need to.
Whizz in a blender until thick and smooth.
Add the cheese and season with freshly ground black pepper.
Heat the soup just before dishing up, and pass around a bowl of crispy prosciutto.

Read more on: starch  |  sauté

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