Leek, Gorgonzola And Rosemary Soup Recipe

Name: Leek, Gorgonzola And Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sprigs fresh rosemary; 2 tablespoons olive oil; 2 medium potatoes, peeled and cut into cubes; 4 leeks, sliced; 2 garlic cloves, crushed; 1 quart vegetable stock, hot; 7 ounces gorgonzola, roughly chopped; 1/2 - 1 teaspoon Dijon mustard; sea salt; fresh ground black pepper; bread, to serve

Servings: persons

1
Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.
2
Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base.
3
Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes.
4
Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn't matter if the cheese doesn't melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.
5
Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen.
6
Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you're not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 sprigs fresh rosemary, 2 tablespoons olive oil, 2 medium potatoes, peeled and cut into cubes, 4 leeks, sliced, and more.

Yes, Leek, Gorgonzola And Rosemary Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek, Gorgonzola And Rosemary Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions