Leek and Blue Cheese Soup
Leek and blue cheese soup is perfect for fall days and blue cheese lovers!
Servings 6 servings
Calories 231.2kcal
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
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