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Ingredients
- 30 g butter
- 2 leeks, white part only, chopped
- 1 kg potatoes, chopped into chunks
- 1.25 litres chicken stock
- ½ cup (125 ml) cream
- 100 g Stilton cheese
- fresh thyme sprigs, to garnish
Method
1. Melt the. butter in a large saucepan, add the leek and cook until softened. Add the potato and chicken stock, bring to the boil, then simmer, covered, for 15 minutes, or until the potato is tender (test with a metal skewer).
2. Transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and add the cream and cheese, to taste. Stir over low heat until the cheese has melted, being careful not to let the mixture boil. Ladle the soup into individual dishes and garnish with sprigs of fresh thyme. Serve with plain or flavoured croutons if desired.
