Ingredients

• 40g Mainland Natural Butter
• 1 leek, finely sliced (reserve a few slices for garnishing)
• 1 clove garlic, sliced
• 1 inch piece of fresh ginger, peeled and sliced
• 6 medium Agria potatoes, peeled and diced
• 1L chicken or vegetable stock
• 100g Mainland Special Reserve Blue Vein Cheese 
• 2 cups Anchor Blue Milk
• Sea salt and freshly ground black pepper, to taste
• 3 slices ciabatta, diced
• Olive oil
• 2 tablespoons Mainland Special Reserve Grated Parmesan Cheese
• Fresh chopped parsley

Method

1. Heat butter in a large saucepan and add the leek, garlic and ginger, then cook over a medium heat for 5-10 minutes until soft and fragrant and starting to colour.
2. Add potatoes and stock and simmer for 25-30 minutes or until potatoes are tender.
3. Crumble in most of the Mainland Special Reserve Blue Vein Cheese, reserving a little for the garnish. Add the milk and then whizz using a stick blender or food processor until thick and smooth. Season to taste.
4. Fry diced ciabatta in a little olive oil to make croutons, and fry reserved leek over a high heat in a little olive oil till crisp.
5. Reheat gently if needed and top with the croutons, fried leek and Mainland Special Reserve Grated Parmesan Cheese.