Leek and Potato Soup is well known and is perhaps the most famous of leek soups. How about a little change, though. Keep the leeks and the potato but add a chunk of delicious Stilton Cheese to give the soup added depth and flavour. You will be glad you did. This a warm and filling soup and though good for a cold winter's day is also to good to keep to just one season. The soup is welcome any time of year when the weather is a little chilly.
8 leeks, trimmed, washed and finely chopped in a food processor
2 sticks of celery, roughly chopped
55g / 2oz Butter
1 tbsp light and mild olive oil
1 large baking potato, peeled and diced
1.5l / 3 pt litres vegetable stock
¼ pt/150ml single cream
8oz / 225g Stilton, crumbled
Sea salt and ground black pepper
1. Put the olive oil and butter into a large pan. Over medium heat, carefully melt the butter taking care not to burn.
2. Add the finely shredded leeks and the chopped celery and sweat together for about 5 - 7 minutes or soft and partially cooked.
3. Add the diced potato and the stock.
Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.
4. Remove the pan from the heat and allow the soup to cool for 5 minutes.
Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.
Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly.
Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives. Serve with chunky wholemeal bread and real butter on the side.