Stilton soup

Blue cheese soup
a winter warmer

Living in England with a plentiful supply of Stilton, I’ve only ever made it with this particular blue cheese. However, I’m sure you could use any crumbly blue cheese with equal success.

I also normally use leeks and potatoes but broccoli is another great combination with blue cheese.

• 2 medium leeks
• 25 grams butter
• 250 grams potatoes
• 1 litre of vegetable stock (I use Marigold Swiss Bouillon)
• 2 bay leaves
• 200 ml milk (I use semi-skimmed but full cream will make it richer)
• 100 ml single cream
• 125 grams of Stilton, without rind

Wash the leeks by splitting them down the centre and flicking under the cold tap. Slice thinly in rounds and cook for 5 minutes, in a large saucepan, in melted butter until soft.

Peel and slice the potatoes and add to the saucepan with the vegetable stock and bay leaves.

Bring to the boil and then simmer until the potatoes are very soft.

Take off the heat and remove the bay leaves. Blend and add the cheese and milk and blend again until smooth. Add the cream and season if necessary.

Heat again and pour into flasks.