Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner. The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock.

Ingredients Nutrition


  1. Heat the oil in a large pan.
  2. Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
  3. Par boil the potatoes for approximately 7 minutes.
  4. Put the potatoes, leeks and mushrooms into the slow cooker.
  5. Add the stock and cook on low for approx 7 hours.
  6. Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
  7. Liquidise in a blender and check seasoning before serving.
Most Helpful

Very good soup, however I let my cheese hating boyfriend pick up the cheese, and I think it might have been a little over powering. So pick a mild - medium blue cheese. Here's a tip I had to relearn the hard way. When blending hot liquids, use small amounts cover with a tea towel and hold on for dear life... or reclean the entire kitchen >_< Made for ZWT 6.

Tarteausucre May 27, 2010

Love this soup -- it's chock full of some of my favourite ingredients, and so quick and easy-to-make. I decided to cook it on the stovetop and was serving it up within 45 minutes. I made two tiny changes -- added one chopped brown onion and doubled the amount of chicken stock for a soupier consistency. Made and enjoyed for ZWT6.

Leggy Peggy May 21, 2010