Leek, Potato and Stilton Soup

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 78
    liters vegetable stock
  • 4
    leeks, sliced
  • 4
    potatoes, peeled and chopped
  • salt & freshly ground black pepper
  • 150
    ml single cream
  • chopped parsley, to garnish
  • crusty bread, to serve
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DIRECTIONS

  • In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
  • Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
  • Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
  • Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.
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