A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.
Prep 30 minutes
Cook 45 minutes
8 leeks, trimmed, washed and finely chopped in a food processor
2 sticks of celery, roughly chopped
1 x 15ml tbsp light and mild olive oil
1 large baking potato, peeled and diced
1.5l / 3 pt vegetable stock
150ml/ 1/4 pt Single cream
225g/8oz stilton, crumbled
Generous seasoning sea salt and ground black pepper
Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread.