Potato & Leek Soup with Garlic Croutons, Clonakilty Blackpudding & Blue Cheese

Potato & Leek Soup with Garlic Croutons, Clonakilty Blackpudding & Blue Cheese

Serves: serves 4 as a main or 8 as a starterPrep Time: Cook Time:

Winter is kicking in and as the weather gets colder there’s nothing better than a big ‘ol bowl of soup to warm the soul. This potato & leek soup is the perfect winter dish served as a starter or a main and topped with garlic croutons, blue cheese and of course some Clonakilty Blackpudding, it doesn’t get much better than that!



Potatoes x 2kg – peeled and cut into 1-2cm pieces

Leeks x 200g (1 large)

Garlic x 2 cloves – crushed

Veg stock x 1 – 1.5L *see tips*

Salt x 1 tsp

Butter x 50g

Olive oil x 2 tbsp

Thyme x 4

White wine x 50ml


Bread x 100g – torn

Butter x 2 tbsp – melted

Thyme x 1 tsp

Oil x 1 tbsp

Salt x ½ tsp

Garlic powder x pinch


Black pudding x 200g – cut into 1” pieces and into ¼’s

Blue cheese x 50g – more if you are a big fan!



  1. Combine all ingredients together and bake in oven @ 180c for 10 minutes


  1. In a large saucepan, sweat the leek, garlic in butter and oil on medium heat for 4 – 5 minutes
  2. Add the white wine and cook for a further 2 – 3 minutes
  3. Add the potatoes, stock, thyme and simmer for 15-20 minutes
  4. Blend until smooth, taste and adjust seasoning


  1. Fry the black pudding for 3 – 4 minutes until crispy


Place soup in bowl, top with some black pudding, croutons and crumbled blue cheese


Essential Tools

  • Chef knives
  • Chopping board
  • Measuring utensils
  • Large saucepan
  • Frying pan
  • Hand blender
  • Baking tray


  • If you want the soup to be thicker and to eat it as a main course then only add 1 litre of stock. If serving as a starter then thin it out by using 1.5 litre of stock

Thanks to Another Food Blogger for this delicious recipe!