Leek, blue cheese and potato soup
A quick leek and potato soup with the lovely addition of blue cheese.
Heat the oil and butter in a pan and gently fry the onion and garlic for a couple of minutes, until softened.
Add the potatoes and leeks and continue to fry for another 3-4 minutes.
Add the stock and bring to a simmer. Simmer for 10-12 minutes, or until the potatoes are tender.
Serve in a bowl, with the blue cheese crumbled over the top.