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Leek, Potato and Stilton Soup




Source of Recipe


Fiona Wright


List of Ingredients




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


Recipe



You will need:

Cook's knife, chopping board, peeler, scales, measuring cup, large saucepan, jug blender, food processor or hand-blender

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

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.

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

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