Irish Leek and Blue Cheese Soup

Ingredients:

3 large leeks

1/4 cup butter

2 tbsp oil

4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)

2 tbsp all purpose flour

1 tbsp wholegrain Irish mustard

6 1/4 cups chicken stock

Ground black pepper

 

  • Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
  • Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
  • Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.