Potato, leek and blue cheese soup with bacon croutons (gluten free)

A gluten free potato, leek and blue cheese soup with crispy bacon croutons on top - the ultimate comfort food!
Servings 4


  • 2 small-medium leeks
  • 3 large white potatoes
  • 1 litre gluten free vegetable stock
  • 1 tbsp olive oil
  • 1/2 tsp mixed herbs marjoram, oregano, basil, thyme
  • Salt and pepper
  • 120 g blue cheese
  • 4 rashers smoked bacon


  1. Finely chop the leeks. Peel and chop the potatoes.
  2. Add the olive oil to a large pan and add the leeks. Fry on a medium heat for 2-3 minutes, then add the potatoes. Stir well and fry for another 2-3 minutes.
  3. Add the stock, herbs, salt and pepper, stir, bring to the boil, and then simmer for 20 minutes.
  4. Take off the heat, crumble in the blue cheese and stir well. Blend the soup and it's ready!
  5. For the bacon croutons, lay the rashers of bacon on a tray and place in an oven pre-heated to 200'C for 5-10 minutes until crispy. Break them up into pieces and sprinkle on top of the soup just before serving.