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1
Melt the butter in a medium stockpot or Dutch oven over medium-high heat.
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2
Add the leeks and saute until softened and tender, 2 to 3 minutes, stirring occasionally.
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3
Add the flour and cook, stirring constantly, for about 1 minute.
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4
Slowly add the chicken stock, whisking until it is fully incorporated.
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5
Bring the mixture to a boil, and then lower the heat to allow the mixture to cook at a simmer for 20 minutes.
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6
Cut the top 1/3 off the sourdough rounds and reserve for croutons.
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7
Hollow out the remaining bread round, leaving about 1-inch around the sides, and 1 1/2 to 2 inches on the bottom.
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8
Save 3 cups of the inside portion of the bread, chopped, for the soup.
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9
Set aside.
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10
Cut the reserved top 1/3 portion of the bread rounds into a small dice, enough to equal 2 cups chopped.
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11
Place the bacon in a medium skillet over medium-low heat and cook until the bacon is browned and crisp and the fat is rendered.
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12
Remove the bacon with a slotted spoon and drain on paper towels.
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13
Set aside for a garnish.
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14
Increase the heat to medium and add the 2 cups of diced bread.
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15
Cook, stirring, until the bread is golden and toasted, about 7 minutes.
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16
Remove from the heat and set aside to use as a garnish with the soup.
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17
Remove the simmered soup from the heat and add the reserved 3 cups of the sourdough removed from the inside of the bread rounds to the hot soup.
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18
Let the bread sit in the soup for 5 minutes.
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19
Add the cream and 6 ounces of the crumbled Stilton to the soup and, in batches, transfer the soup mixture to a blender or food processor.
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20
Process the soup until smooth and slightly thickened, about 30 seconds per batch.
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21
Return the soup mixture to the stockpot or Dutch oven and heat over medium heat until heated through.
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22
Season with salt and white pepper.
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23
Place the hollowed out bread rounds onto plates and ladle the soup into the hollowed out portion.
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24
Garnish the soup with the remaining 2 ounces of crumbled blue cheese, the toasted sourdough croutons, and the bacon.
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25
Serve immediately.
