March 2019 - Leek and Potato soup


25g butter
2 leeks (thinly sliced)
2 potatoes (peeled & chopped)
2 bay leaves
Salt & pepper to taste
1 litre vegetable stock
200mls Church Farm Whole milk
Optional - 100g blue cheese (Cashel blue/Stilton) crumbled


1.Melt butter in medium saucepan. Add leeks, potatoes, bay leaves and season with salt & pepper. Cover and turn heat down to low for 10mins – stirring occasionally to prevent burning.
2. Add stock, increase heat and simmer until potatoes soft (further 10 mins).
3.Remove bay leaves, add milk and crumbled cheese if using. Stir.
4.Pour into food processer/liquidiser and whiz until smooth.
5.Return to saucepan and reheat. Adjust seasoning to taste.
6.Serve in warm bowls with a little crumbled cheese and warm crusty bread.