Royal Stilton Cheese Soup

I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was "Executive Chef " for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1⁄2 tablespoon butter
• 2  tablespoons garlic, minced
• 2  onions, diced
• 2  medium potatoes, peeled and diced
• 6  cups  chicken stock
• 2  cups heavy cream
• 1⁄2 teaspoon dry English-style mustard (Colemans )
• 1 1⁄2 cups  crumbled Stilton cheese, Royal (reserve some for topping )
• 1  dash Worcestershire sauce (to taste )
• 2  dashes Tabasco sauce (to taste )
•  salt, kosher (to taste)
• 1⁄2 cup  cooked bacon, crumbled
•  fresh ground black pepper (to taste )
• 1  teaspoon red pepper flakes

Directions

1. Melt butter in a large saucepan over a low heat.
2. Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
3. Add stock and bring to a boil.
4. Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
5. Place soup in a food processor or blender with half the bacon and process until smooth .
6. Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
7. Reduce heat and simmer for about 4 - 5 minutes.
8. Slowly add the crumbled cheese, stirring until melted.
9. Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
10. Sprinkle with remaining bacon and Stilton cheese and serve.