This a really comforting and rich soup. You can adjust how much Stilton to taste.
Really great Winter food. Extra Black Pepper can also give it a good tang.
Serves around 5-6 (Hearty servings)
3 medium to large leeks
3 medium potatoes (floury types work best-e.g Maris Piper)
2 tablespoons butter
Approx 300g of Stilton Cheese
2 pints of Vegetable stock
Salt & Pepper
1 tablespoon Olive Oil
(Optional, 2 tablespoons of single cream)
Top and tail the leeks and slice finely.
Melt the butter and olive oil in a deep pan.
Add the leeks and stir quickly on medium heat for 3 – 4 minutes.
Turn heat low, cover the pan and allow to sweat for around 15 minutes.
Peel and chop the potatotes into chunks (about the size of an oxo cube works best).
Add the potatoes to the pan along with a pint of the stock.
Cover and simmer for around 20 mins or until the potatoes are starting to break up.
Remove from the heat and allow to cool slightly.
Use either a blender or food processor to blend the mixture and add about 90% of the stilton
(Add more stock if the mixture is too thick to blend easily)
Once smooth, return to a clean pan and add the remaining stock to achieve the desired consistency.
Simmer on a low heat for another 7-10 minutes & add salt & pepper to taste.
Optional: stir in two tablespoons of cream and bring up to heat.
Serve with the remaining crumbled stilton sprinkled on top.