Caramelised Leek & Potato Cheese Soup

Prep 10 mins / Cook 40 mins
Serves 4



  1. Heat butter in a large saucepan and add the leek, garlic and ginger, then cook over a medium heat for 5-10 minutes until soft and fragrant and starting to colour.
  2. Add potatoes and stock and simmer for 25-30 minutes or until potatoes are tender.
  3. Crumble in most of the Mainland Blue Vein Wedge, reserving a little for the garnish. Add the milk and then whizz using a stick blender or food processor until thick and smooth. Season to taste.
  4. Fry diced ciabatta in a little olive oil to make croutons, and fry reserved leek over a high heat in a little olive oil till crisp.
  5. Reheat gently if needed and top with the croutons, fried leek and parmesan cheese.