Stilton and Leek Soup Recipe
A gorgeous, full-flavoured soup.
- Wash the leeks, trim them, cut into rounds. Heat the butter in a large saucepan, add the leeks, cook them over low heat for about 15 minutes, until they are just soft but don't them brown or colour.
- Meanwhile, peel the potatoes and chunk them to get them ready to go.
- When the leeks are soft, add to the pot 3 1/2 cups of water (1 litre or 1 3/4 pints), the bay leaves and the potatoes and bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove bay leaves, crumble the cheese in, whiz in a blender until smooth. Return to pot, heat through, season with pepper. Just before serving, stir in the yoghurt. As you serve it into bowls, crumble a bit more Stilton on top of each bowl.
The cheese will be salty, so don't just add salt on reflex: taste to make sure you really need it.
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