Ingredients  

2 leeks

8 oz. potato

2 bay leaves

Fry Light

1 ½ pints chicken Bovril stock

4 oz. blue cheese (Crumbled or cut into small pieces)

Method

Chop the potato and slice the leeks and gently cook with the bay leaves in the saucepan sprayed with Fry Light for about 5 minutes.

Add 1½ pints of chicken stock and bring to the boil.

Simmer gently until the potato is cooked.

Cool slightly, remove bay leaves and liquidise.

Return to heat and add the blue cheese.

Soup is ready to serve when the blue cheese has melted.  (You may like to liquidise it again)