Leek and potato stilton soup with croutons

Name: Leek and potato stilton soup with croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Leeks (leek); 200 g Potatoes; 2 Garlic cloves; 2 TABLESPOONS Oil; 1/2 l Vegetable broth; 1 Bay leaf; 2 discs Sandwich toast; 300 ml Buttermilk; 1 heaped Tsp cornstarch; 200 g Whipped cream; 100–125 g Stilton cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30–40 g Butter; 1 collar Chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Leeks (leek)
200 g Potatoes
2 Garlic cloves
2 TABLESPOONS Oil
1/2 l Vegetable broth
1 Bay leaf
2 discs Sandwich toast
300 ml Buttermilk
1 heaped Tsp cornstarch
200 g Whipped cream
100–125 g Stilton cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
30–40 g Butter
1 collar Chives

Directions

1
Clean, wash and cut the leek into rings. Peel, wash and roughly dice the potatoes. Peel and chop garlic. Heat oil in a pot. Brown leek, potatoes and garlic in it. Pour in broth, add bay leaf and bring to the boil. Cover and simmer for 10-12 minutes
2
Dice the toast. Mix buttermilk and starch. When the vegetables are soft, pour cream and buttermilk into the soup, bring to the boil and simmer for about 1 minute, stirring continuously. Crumble the cheese and melt in the hot soup while stirring. Remove bay leaf and puree the soup finely with a chopping stick. Season to taste with salt and pepper
3
Heat the butter in a pan and fry the bread cubes in it until golden brown. Wash the chives, shake dry and cut into small rolls. Arrange the soup in deep bowls and sprinkle with croutons and chives