Leek and Potato Soup with Stilton (Wales)

Leek and potato soup is well known and is perhaps the most famous of leek soups. How about a little change, though. Keep the leeks and the potato but add a chunk of delicious Stilton cheese to give the soup added depth and flavour. You will be glad you did. This is a warm and filling soup and though good for a cold winter's day is also too good to keep to just one season. The soup is welcome any time of year when the weather is a little chilly. Serve simply with fresh, granary bread.

8 leeks, trimmed, washed and finely chopped
2 sticks celery, roughly chopped
2 oz butter (55 g)
1 Tbsp. light and mild olive oil
1 large baking potato, peeled and diced
6½ cups vegetable stock (1.5 L)
5 oz single cream (150 mL)
8 oz Stilton cheese, crumbled (225 g)
sea salt
black pepper, freshly ground

Garnish:
strips of cooked leek or chopped chives
crusty granary bread

In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking care not to burn.

Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or until soft and partially cooked. Add the diced potato and the stock.

Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes. Remove the pan from the heat and allow the soup to cool for 5 minutes.

Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.

Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly.

Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives.

Serve with chunky whole grain bread and real butter on the side and enjoy.

Makes 6 servings.