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Leek, fennel & potato soup with cashel blue cheese in a pan

Leek, fennel & potato soup with cashel blue cheese

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses 

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal305
fat23g
saturates14g
carbs11g
sugars4g
fibre6g
protein11g
salt0.9g
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Ingredients

Method

  • STEP 1

    Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds. 

  • STEP 2

    Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn’t colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.

  • STEP 3

    Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan – you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.

Goes well with

Recipe from Good Food magazine, December 2018

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Overall rating

Rating: 5 out of 5.6 ratings
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