I must admit that I am not a huge fan of Stilton. But for some reason I had the urge to get some and put it in a soup. To avoid the other thing I’m not very fond of (broccoli) I decided to try it in leek and potato soup. It’s creamy and tasty and if you’re not a fan of blue cheese add another kind or just leave it out. As usual I always make a recipe enough for seconds to go in the flask for lunch the next day!
3 Medium sized leeks chopped finely
6 Good sized potatoes peeled and quartered
A medium sized onion diced
2 Cloves of garlic chopped
2 Pints of vegetable stock (2 stock cubes)
Sea salt and cracked black pepper
100ml Double cream
A nice big pan and a stick blender.
Melt a knob of butter in a large pan. Add the onion, leek and garlic, turn the heat down to medium and sweat with the lid on for 10mins. Give it a stir and add the potatoes. Season, and cook for another five minutes with the lid on.
Boil the 2 pints of water and dissolve the veg stock in it. Add the stock to the pan and bring to the boil. Once there turn down the heat and simmer for another 10mins with the lid on.
When the veg is soft whizz it up with the stick blender. Give it another good season and add the cream and milk. Keep tasting keep seasoning until it’s got loads of flavour! Crumble in the Stilton now and stir until melted. Keep back two pieces of the cheese for the finish. Add as little or as much as you like. I must say it really does add something to the soup.
Bowl up and enjoy!