Leek, Potato And Stilton Soup - cooking recipe

Ingredients

2 7/8 liters vegetable stock
4 leeks, sliced
4 potatoes, peeled and chopped
75 g Stilton cheese
salt & freshly ground black pepper
150 ml single cream
chopped parsley, to garnish
crusty bread, to serve

Preparation

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.
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 the cream and blend until well-mixed.
Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.