Leek and blue cheese soup is perfect for fall days and blue cheese lovers!
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.
|Amount Per Serving||As Served|
|Calories 310kcal Calories from fat 187|
|% Daily Value|
|Total Fat 21g||32%|
|Saturated Fat 10g||50%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|