Leek and Cheese Soup

There are only two types of soup - those that you buy that you know are brilliant - Heinz Chicken (especially if you are poorly), Heinz Tomato otherwise, Baxters Minestrone also. The second type are the soups you make, and they are also loved like the ones mentioned above.. This is one of those. I make two cheesey soups - this and a Spanish one. This is from an Irish cookbook, and its lovely, a tonic for a cold, or warming on a cold Winters day. Or just a 'lift you up' anyday.

Ingredients

Leeks

Garlic

Butter & Olive Oil

Chicken Stock

Flour
Mustard

Cheese - use bits up too!

Method

In a bit of butter and oil, on a lowish heat, slowly push the chopped leeks and garlic around until the leeks are well and truly softened - maybe 15 mins, Add a tablespoon of flour and push round for a minute then add a tablespoon of mustard and your cheese; lots of it, maybe bits that need using up, chopped, grated, whatever, but anyway lots, let it get warm and then add your stock and simmer for about fifteen minutes. Don't cook it for ages as the cheese seems to seperate.

Serve to hungry people with lots of love.