Potato, Leek and Blue Cheese Soup

Serves 4


  • ¼ cup (60ml) Westfalia Garlic-Flavoured Avocado Oil
  • 3-4 large potatoes, peeled and diced
  • 4 medium leeks, washed and finely sliced
  • 1-2 garlic cloves, crushed
  • 1 Tbsp (15ml) chopped thyme
  • 4-5 cups (1-1.25L) vegetable stock
  • 1½ cups (375ml) milk
  • Milled pepper
  • ⅓ cup (80ml) blue cheese, crumbled
  • Chopped chives, to serve
  • Croutons, to serve


  1. Heat oil in a large saucepan and sauté potatoes, leeks, garlic and thyme for about 10 minutes.
  2. Add stock and simmer over a medium heat for about 20-30 minutes or until potatoes are soft.
  3. Add milk and seasoning and simmer for another 10 minutes. Stir through blue cheese and blend until smooth.
  4. Serve scattered with chopped chives and croutons.

Posted in Starters.