Cream of Leek Soup With Stilton

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in 2-quart saucepan.
  • Add shallots and leeks, cover and cook over medium heat until translucent.
  • Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
  • Place in blender or food processor and puree; return to 2 quart pan.
  • In 1 quart saucepan, bring cream to a gentle boil over medium heat.
  • Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
  • Add to leak-potato mixture and bring to a boil.
  • Add nutmeg, then salt, pepper, and lemon juice to taste.
  • Pour into individual bowls and top with crumbled Stilton cheese.
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