Leek and stilton soup

Ingredients

• 8 leeks, trimmed, washed and finely chopped in a food processor
• 2 sticks of celery, roughly chopped, with a few strips left for garnishing
• 50g butter
• 1 tbsp light and mild olive oil
• 1 large baking potato, peeled and diced
• 1.75 litres vegetable stock
• 150ml single cream
• 225g Stilton cheese, crumbled

Method

1. Gently sweat the chopped leek and celery in the butter and olive oil for 5 minutes to soften.
2. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
3. Blend in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency.
4. Serve topped with strips of cooked leek, and with warm crusty granary bread on the side.