Easy vegetable soup with blue cheese and fresh cream.

Ingredients:

3 potatoes
2 leeks
2 carrots
1 mini pumpkin
1/2 blue cheese
3 tablespoons of fresh cream
1 chicken stock cube
salt and pepper

Preparation:

-Peel all the vegetables and cut them into pieces -- they will be ready.
-Pour them into a casserole dish and cover to the height (even a little more) with cold water, add the chicken stock and season with salt and pepper.

Cook for 30 minutes, add the blue cheese, stir and leave on the heat for another 5 minutes.
mix the whole with a blender.

Serve with a good spoonful of fresh cream.