Leek, Potato And Stilton Soup

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.