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Prep Time 10 minutes - Total Time 1 hour - Serves 4

Soup never gets boring and always makes for the perfect lunch or starter to any meal. Always seems to taste better though, when it’s cold and miserable outside.

I’ve given this classic soup a little twist by roasting the veg and adding blue cheese. You are going to love this one.


  • 3 large leeks, roughly chopped.

  • 4 large potatoes, peeled and cut into bite-size pieces.

  • 1 onion, roughly chopped.

  • 1l of chicken stock.

  • 70g of blue cheese.


  • Double cream or yoghurt.

  • Blue cheese.

  • Extra-virgin olive oil. Fresh chives, (I couldn’t get any when I made this soup).


  1. Into a roasting dish add the potatoes, leeks and onions. Pour in a drizzle of oil, season and mix everything together. Pop into a preheated oven set at 180° for 50 minutes or till the potatoes are tender. The bigger you cut the potatoes the longer they are going to take.

  2. Once out of the oven add the veg to a saucepan along with the stock and the blue cheese. Using a handheld stick blender whizz the soup till nice and smooth then check for seasoning.

  3. To finish the soup stir in a dollop of cream or yoghurt and garnish with some crumbled blue cheese, chopped fresh chives and a drizzle of extra-virgin olive oil.


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