Leek Blue Cheese Soup

Leek blue cheese soup is perfect for fall days and blue cheese lovers! This twist on leek soup will make you forget about potatoes.

I have been in a very soupy mood lately.  Which is actually way better than being in a good mood, in case you were wondering.

It’s something to do with fall.  I’m thrilled its fall, and not summer or winter. And I want to enjoy all the things that come with fall.

Soup. Sweaters. Falling leaves. Pumpkin spice everything.

It’s perfect.

Leek Blue Cheese Soup

This is a delicious soup, perfect for blue cheese lovers.  If you don’t like blue cheese I hope it would be obvious that this isn’t the soup for you. 

The flavors combine well together – the cheese taste becomes subtle, to me.

But I also love blue cheese…

I modified a recipe found in The Complete Book of 400 Soups (affiliate link) – a book I picked up back in the day from Borders.  Man, I miss that store and their cheap cookbooks.

If you are like me, you may not be sure how to cut leeks. Luckily there is this wonderful thing called the Internet. And crazy people like me who want to document everything and anything.

Including tutorials on how to clean a leek. And how to chop a leek. Follow the leek. Errr… link.

Leek and Blue Cheese Soup

Leek and blue cheese soup is perfect for fall days and blue cheese lovers!

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Course: Soups

Cuisine: American

Servings: 6 servings

Calories: 231.2kcal

Author: Jenny Bullistron

Ingredients

• 3 large leeks
• ¼ cup unsalted butter
• 2 tablespoons extra virgin olive oil
• 4 ounces crumbled blue cheese
• 2 tablespoons flour
• 1 tablespoon dijon mustard
• 1 teaspoon black pepper
• 6 cups chicken broth or chicken stock

Garnish

• ½ cup diced scallions spring onions

US Customary – Metric

Instructions

• Slice leeks thinly, width-wise. Over medium heat, melt the butter and olive oil in a large soup pot. Saute the leeks for 10-15 minutes.
• Add the blue cheese to the pot, stirring until the cheese is melted. Then add the flour, stirring constantly until absorbed. Mix in the mustard and black pepper.
• Add the chicken broth and turn heat to high. Stir until soup comes to a boil. Reduce heat, cover and simmer for 15 minutes.
• Serve. Garnish with additional blue cheese and the diced scallions.

Nutrition

Calories: 231.2kcal | Carbohydrates: 10.7g | Protein: 6.9g | Fat: 18.5g | Saturated Fat: 9.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 39.2mg | Sodium: 1128.2mg | Potassium: 207mg | Fiber: 1.3g | Sugar: 3.1g | Vitamin A: 1213.8IU | Vitamin C: 6.9mg | Calcium: 147.2mg | Iron: 1.5mg

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