Leek, Potato & Dorset Blue Vinny Soup


Serves 4

Dorset Blue Vinny Leek and Potato Soup

  • 1 tbs vegetable oil
  • 1 onion, sliced
  • 225g potatoes, cubed
  • 2 medium leeks, sliced
  • 1.2lt vegetable stock
  • 150ml creme fraiche
  • 50g Dorset Blue Vinny Cheese
  • Salt & freshly ground pepper



  1. Heat the oil in a large pan, add the onions, potatoes & leeks
  2. Cook for 3-4 mins
  3. Add the vegetable stock & bring to the boil.  Season well and simmer until the vegetables are tender
  4. Crumble the Dorset Blue Vinny into the vegetables
  5. Whizz with a blender until smooth.  Reheat in a clean pan with the creme fraiche

Serve with crusty bread

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