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Leek, potato and stilton soup

Fiona Wright from Just For Starters
For a warming winter soup try Fiona Wright's easy version of a much-loved classic, served with crusty bread

Leek, potato and stilton soup

Method

1. In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.

2. Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.

3. Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.

4. Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.

Comments add a comment

tombal | Posted 09-Mar-08

No Stilton here in France so I used Roquefort. Delicious! Thank you!!

Serves: 6

Prep: 20 min
Cook: 40 min

Ingredients
2.8 litres vegetable stock, (home-made, shop-bought or made with a stock cube)
4 leeks, sliced
4 Potatoes, peeled and chopped
75g Stilton cheese
salt and fresh ground black pepper
150ml single cream
chopped parsley, to garnish
crusty bread, to serve