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.