Cheesy Leek Soup
When I was a kid and my mum asked me what I wanted for tea on my birthday my answer was always the same... Cheesy Leek Soup!
Many years later it is still a firm favourite. Very simple to make but incredibly moreish!
Cheesy Leek Soup
When I was a kid and my mum asked me what I wanted for tea on my birthday my answer was always the same... Cheesy Leek Soup!
Many years later it is still a firm favourite. Very simple to make but incredibly moreish!
Open in Cookpad AppSteps
- 1
Remove the outer leaves then wash and trim the tops of the leeks. Cut the leeks in half lengthwise and then chop them in to half inch pieces.
- 2
Wash, trim and chop two sticks of celery.
- 3
Peel and roughly chop two onions.
- 4
In a large pan melt a tablespoon of butter over a medium high heat and add all the vegetables. Fry for ten minutes, stirring regularly.
- 5
Add 900ml of chicken stock (vegetable works fine too), cover the pot and simmer on a low heat for 20 minutes.
- 6
Remove the pan from the heat and add the cheese spread (I used SERIOUSLY Spreadable). Grated cheddar cheese can also be used here but the resulting soup is less creamy and has a slightly grainier texture.
- 7
Blend the soup until the vegetables are pureed and the cheese is fully melted and incorporated. Season the soul to taste with salt and pepper.
- 8
Goes wonderfully with homemade sourdough bread and butter!
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