Potato, leek and Stilton soup

It’s mid-January and I’m still incorporating Christmas leftovers into our meals…

When I discovered a forgotten wedge of Stilton at the back of the fridge, it inspired me to make this potato, leek and Stilton soup. While I’ve never really warmed (ha!) to vichyssoise, a bowl of this soup is my idea of a perfect winter meal.

Potato, leek and Stilton soup
(serves 4)

• 2 Tb butter
• 2 large leeks, whites only, washed and thinly sliced crosswise
• 1 stalk of celery, thinly sliced
• 4 medium potatoes, peeled and chopped
• 5 cups (1.25 litres) vegetable stock
• salt and pepper
• 1/2 cup (about 75 g) Stilton, crumbled (plus extra to garnish)
• 1/2 cup (125 ml) single cream, or to taste

1. Melt the butter in a heavy pot over medium-low heat. Add the leeks and celery and sauté until softened.
2. Add the potatoes and sauté for a few minutes more, then add the vegetable stock. Season with salt and pepper.
3. Bring to a boil, then reduce heat and let the soup simmer for twenty minutes, or until the potatoes are cooked through.
4. Remove from the heat and stir in the crumbled Stilton. Purée the soup with a blender stick, then stir in the cream.
5. Serve with additional crumbled Stilton on top (unless you are serving it to kids, in which case you may want to deny the presence of any Stilton at all in the soup…)

Tags: cheese, gluten-free, leeks, potatoes, Stilton, vegetarian