You can vary the ‘strength’ by altering the amount of Stilton that you add, but I like mine with a good old cheesy kick.
Preparation: 10 minutes
Cooking: 40 minutes
You’ll need a saucepan.
500g floury potatoes
1Litre vegetable stock
50g butter or Flora – not olive oil!
100g crumbled Stilton – not rind
Melt the butter and shred the leeks finely – cook until softened.
Add potatoes, diced small, and cook for five minutes.
Add hot stock and bring to the boil. Simmer for 30 minutes or so until the vegetables are very soft.
Mash the potatoes into the soup to thicken the texture Crumble in the Stilton, little by little, tasting as you go.
Stilton can vary greatly in strength and when you have reached a balance between the richness of the Stilton, the silkiness of the soup and the taste of the leeks then stop.
You can add a drop of cream if you want a more ‘velvety’ texture to the soup.
Add salt and pepper to taste and finally the chopped parsley right at the end as you serve it up.
Serve with freshest crusty bread you can get your hands on.