Potato leek soup with toasted cheese - The Jewish Chronicle
Serves four
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
Ingredients
- 30g butter
- 20ml olive oil
- 300g medium leeks, trimmed, washed, thinly sliced
- 500g potatoes peeled, washed and chopped
- 755ml vegetable stock
- 125ml milk
- 125ml double cream
- Salt and pepper
- 100g leek washed and thinly sliced
- 10g butter
- 30ml double cream
- 15g blue cheese
- 2 slices thick sliced white bread
- 60g cheddar, grated
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